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unwritrecipes · 4 years

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Roasted Grape Tomato Pasta

We may be a little bit past the peak of tomato season, but that doesn’t mean we can’t enjoy fresh tomato sauce, especially if we turn to grape tomatoes, which have been particularly good this year. If you’re looking for something that’s quick, easy and healthy, I think this Roasted Grape Tomato Pasta is your answer to “what’s for dinner, tonight?”

This dish is just perfect if you’ve got a box or two of grape or cherry tomatoes around and just don’t know what the heck to do with them because pretty much everything else involved is either fridge or pantry staples.

It’s also extremely versatile. I used ziti pasta but the truth is you could really use any kind. You could also sub in basil for the parsley and even roast a bunch of other veggies along with the tomatoes if you’ve got some that you’ve just got to use up.

But mostly, you should make this because it tastes so great. Roasting the tomatoes and onions brings out their sweetness which you temper with the zing of a couple of pinches of red pepper flakes and some garlic. YUM!

Toss together a side salad and dinner is served. Ka-ching! Give yourself a point for managing to put another delicious meal on the table again! Stay well, my friends!

Roasted Grape Tomato Pasta

Makes 6 servings

Prep Time: Under an hour (lots of this is hands-free time too)

Ingredients

1 medium onion, thinly sliced

2 pounds grape tomatoes, cut in half

3 garlic cloves, minced

¼ cup extra virgin olive oil

1 tablespoon balsamic vinegar

Pinch of sugar

Salt and black pepper

Pinch or two of red pepper flakes

1 pound dried pasta

Handful of fresh parsley, chopped finely

Freshly grated Parmesan for serving (optional)

The Recipe

1. Preheat oven to 350ºF. In a medium bowl combine the onion, tomatoes, garlic, oil, vinegar, sugar a pinch or two of salt and pepper and the red pepper flakes. Turn the mixture out onto a large rimmed baking sheet and roast for about 35-40 minutes, until the onions are starting to get browned and the tomatoes start looking slightly shriveled.

2. While tomato mixture is cooking, bring a large pot of salted water to boil. Add the pasta and cook until al dente, according to the package directions. Ladle out a cup of the pasta water to use for later and then drain the pasta in a colander. Return it to the pot. When the tomato mixture is done, scrape it into the pasta pot and add the parsley. Toss well to combine. Add about 1/4 cup of the reserved pasta water and toss. If it still seems to dry, add a little more water until you achieve the right consistency. Taste and add more salt and pepper if necessary. Serve and pass around the Parmesan.

Enjoy!

Note: Recipe adapted from The Complete Mediterranean Cookbook by America’s Test Kitchen. I used onion instead of shallot, parsley instead of basil, reduced the sugar and simplified some of the cooking methods too.

#Onion #Grape Tomatoes #Garlic Cloves #Olive Oil #Balsamic Vinegar #Sugar #Salt #Black Pepper #Red Pepper Flakes #Pasta #Parsley #Parmesan Cheese

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littlethingwithfeathers · 4 years

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Quarantine Cuisine: Oven Roasted Salmon

I don’t know how it was where you live, but when all this madness started, one of the first parts of the grocery store to get cleaned out (after toilet paper of course) was the meat department. I wasn’t too worried personally, thanks to the 300 pounds of cow quite literally chilling in my freezer, but I knew we’d get tired of red meat sooner or later, so I knew should pick up some options... but they were all gone. No chicken... no pork... Not even any sausage. All of it... poof.

Well... all except the seafood department. They had frozen salmon filets for daaaays! So I bought a few packs to tuck in the freezer and they have served me well. Especially when I want something light to eat in the midst of all this heavy comfort food I’ve been making. And then my friend Sierra messaged me and said “I have this pack of frozen salmon! What do I do with it??” And after I helped her raid her pantry for sauce ingredients, I thought... this would make a good Quarantine Cuisine lesson. So in the name of variety... I’m going to offer up some advice on roasting salmon filets. Now granted... there’s more ways to make salmon than roasting. You can grill it, pan fry it, blacken it, or poach it just to name a few. But I like roasting because to me it’s the most fool-proof way. Salmon is pretty forgiving as fish goes, but it’s still really delicate, so the less fiddly and hands-on your method, the better if you’re a beginner. Unlike past recipes, I’m going to start with the instructions first. This is because at the end, I’m going to list off a few options for sauces/glazes for your salmon that will all work via this method. Okay... here we go!

Preheat your oven to 400 degrees.

Place your fish skin-side down on a greased sheet pan and liberally sprinkle with salt and pepper. Roast your salmon for ten minutes. Then pull it out and baste with your sauce using either a pastry brush or a spoon. Don’t drown it... use maybe half at most? Put back into the oven for another five to seven minutes or until glazed and bubbly. The fish should be firm and flake away easy, but not dried out.

Remove from sheet pan with a thin spatula and serve with remaining sauce. Voila! See? Easy! And if you don’t want to get fancy with all that sauce business, you could just spritz some lemon juice over the top and go to town! Maybe dust it with a little lemon-pepper seasoning or seasoning salt. But if you want something a little more restaurant-worthy, then let’s talk sauce. You can construct a sauce for fish in the same way you picked a flavor palette for making soup in Soup 101 a few posts back. Think about your favorite kinds of cuisine and what flavors they employ. Then fill in the following categories as appropriate. (note that salt is missing... because you salted the fish before it went in the oven!) Another nice thing about salmon is that it’s pretty stout flavor-wise so you can go with strong flavors and not overpower it. Fat: You won’t need much... just a couple tablespoons. I usually go with something neutral like olive oil, but butter, coconut oil, and even sesame oil are all fair game Sweet: You’ll need something sugary here not just for flavor but also to make the sauce sticky and thick so it adheres to the fish. Brown sugar, molasses, honey... even orange marmalade! You can also use juice such as pineapple or orange, but you need to cook for longer to get that syrupy consistency. Balsamic vinegar will also get syrupy when cooked, so it works as well. Acid: Citrus is the go-to for most fish dishes. Lemon, lime, or orange all work well. So does rice wine or balsamic vinegar. Umami: This can be all sorts of things... and even something that fills in on another category. Molasses, balsamic vinegar, soy sauce, miso paste, caramelized onions... anything with that “Mmmmnumnumnum” quality. Herbal/Savory: Lastly is your aromatic category... and again go with your gut. What sounds good together? What do you usually see on a restaurant menu together? Garlic is almost never out of place. Ginger, sweet onion, or shallots are also good choices. And any number of herbs and spices. Okay... here are some examples. (these are all assuming 4 6oz salmon filets) Oh... pro tip: if you don’t like fish, these glazes work great on grilled or roasted chicken too. Balsamic glaze: 2 TBS olive oil 3-4 cloves garlic, minced 1/2 cup balsamic vinegar Heat olive oil in a small saucepan, and add garlic. Cook for one minute and then add the balsamic vinegar. Allow the mixture to reduce by half and then remove from heat. Teriyaki glaze: 2 TBS olive oil or sesame oil ( I would do an even mix of the two) 2 cloves garlic, minced 1 TBS grated fresh ginger 2 TBS rice wine vinegar 1/4 cup soy sauce 1/4 cup orange juice/pineapple juice Combine all in a saucepan, and cook until the liquid is reduced by half. Honey-whiskey glaze (pictured): Two TBS olive oil 3-4 cloves garlic minced Two tablespoons honey 1/4 cup whiskey 1/4 cup cider vinegar 1/2 tsp thyme One lemon, wedged Heat olive oil in a small saucepan, and add garlic. Cook for one minute and then combine all but the lemon in a saucepan, and cook until the liquid is reduced by half. Spritz the salmon with lemon after cooking. Chili-Lime glaze: 2 TBS olive oil 2-3 cloves garlic 1/2 cup lime juice (or a mixture of lime and orange) 1/2 tsp cumin 1/2 tsp red pepper flakes (or a little sriracha or other chili paste) 1 TBS honey Heat olive oil in a small saucepan, and add garlic. Cook for one minute and then add the remaining ingredients. Simmer until liquid is reduced by half. The Sierra Special (i.e. what I cobbled together out of my friend Sierra’s kitchen and she loved it) 2 TBS olive oil 1/4 sweet onion, diced very fine 1 TBS grated ginger 1/2 cup pineapple juice (would also work with orange juice) 2 TBS brown sugar Lemon or lime wedges (for serving) Heat olive oil in a small saucepan, and add the onion. Cook until soft and just starting to brown. Add the ginger and cook until fragrant. Add the pineapple juice and brown sugar and simmer until liquid is reduced by half.

#fish #salmon #fish recipe #salmon recipe #food #quarantine #quarantine cuisine

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the-coconut-asado · 6 years

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OBSCURE OBJECTS OF DESIRE: THE CHRISTMAS WISHLIST

A few years back, my mate Jules Wake left the ‘deeply shallow world of PR’ (her words) to write romantic novels. Apart from her talents for storytelling and blistering oxymorons, she also has a Simon Cowell-shaped nose for the commercial: she has twice released a novel with a Christmas theme in time for stocking filler shopping. Even the title pages have you pulling on your Santa jumper and reaching for the marshmallow fork, promising yourself you’ll give Will Ferrell’s Elf one more chance.

Now, I don’t nearly have Jules’ fan base - 50 subscribers to Tumblr when I last checked #winning - but I am going to unashamedly adopt her strategy and offer you a Christmas themed blog, but with only two tenuous links to the season: the iconic status of the Christmas list and the fact I am writing this in December.

If you are as difficult to prise away from the kitchen as I am, then Christmas is an opportunity to expand your culinary kit. The Barefoot Contessa obviously doesn’t agree with me. She says you only need three kitchen tools to create amazing dishes: a good set of kitchen knives (already stretching that ‘three’ moniker), a set of sheet pans (ones that allow you to cook above and in the oven), and a zester (natch). My last Obscure Objects of Desire blog (with its predictably crash- the- internet number of hits from frustrated porn surfers) had a more esoteric list; a chocolate chipper (lethal but efficient), a chopping board with integral plughole (genius) and a Lilliputian sized saucepan (hard to balance on a gas hob but ace at melting a nob of butter).

Here, I am skipping along a happy middle road, celebrating more familiar kit which I reach for time and again, while exercising my inalienable right as a kitchen obsessive to cram my cupboards full of rather beautiful but rarely used ‘essentials’ (beehive shaped cake tin anyone?).

So, here goes.

My Mini Tart Tin

My whole relationship with mince pies changed when I first came across this diminutive gem in Lakeland. Up until then, I had done the festive snack all wrong, aided and abetted by the chewy, flaky pastry version invented by my mum that I grew up with. For some reason my Dad loved these cardboard excuses for indulgence, but then again held some unfathomable prejudice against shortcrust which, I guess, made chewy flaky pastry a winner by default.

Mince pies seem to have no place in the eating day: Too dense for a dessert, too sweet for elevenses, just one of those things that carb-load the bathroom scales just as you head into the chilly void of January. But the mini tart tin allows mince pies to be reinvented as a delicious micro morsel with the added warped psychology of eating more of less. (makes 48 tarts)

Mini Pecan-topped Mince pies

Ingredients:

1 roll ready-made shortcrust pastry (life’s too short, especially if James Bond is calling on the telly)

1 large jar mincemeat

100g white marzipan

50g pecans

icing sugar to serve

How to make

Pre-heat the oven to 200C (180C fan oven)

Roll out the pastry and cut small discs with a cookie cutter. Use to line the cups of your small tins. If you reach the end of the pastry sheet, collect up the scraps and re-roll until you have filled all the tart cups.

Roll a small ball of marzipan (size of your thumbnail) into a ball then flatten it and pop in the base of one of the tart shells. Repeat until all the shells are filled. Next, using two teaspoons, pop a small dollop of mincemeat in each tart, then put in the oven for 12-15 mins.

After the time is up. Take the tins out of the oven and, working quickly, put a half pecan on top of each tart, then put the tins back in the oven for a further 5-7 minutes. Remove from the oven, allow to cool slightly, then decant to a cooling rack. When cool, move the tarts to a festive platter and dust with icing sugar.

My Cast Iron Skillet

Just like Human League, it was working as a waitress in a cocktail bar when I first clapped eyes on it in Barcelona. A vessel for serving up prawns a la plancha. I then went hunting for something similarly seamless – just one piece of metal refined into a perfect shape and with integral handles. No bolts, no joins, just beauty. ..And then I found it next to the flea spray in Continentale Supermarket. No joke.

I use this for paella when I only have a couple of people over for dinner, and also for this spiky breakfast treat, ideal for Boxing Day cut through after all the brandy-butter filled richness of Christmas. Serves 4.

Chimichurri Eggs

Ingredients:

For the chimichurri:

100g spinach leaves

50 g fresh coriander

3 garlic cloves,

1 shallot, roughly chopped

1 tsp dried oregano

2 tbsps. red wine vinegar

Juice of 1 lemon

2 tsp chilli flakes

½ cup extra virgin olive oil

Sea salt and freshly ground black pepper

For the rest:

1 tbsp. olive oil

30g chorizo sausage, chopped into smallish pieces

50g chestnut mushrooms, chopped

2 large red chillies, chopped

4 large eggs

50g feta cheese

toasted granary bread or sourdough to serve

How to Make

Blitz the spinach, coriander, garlic, shallots, oregano, and red wine vinegar in a food processor. Tip into a bowl and add the chilli flakes, lemon juice, seasoning and extra virgin olive oil.

Heat your pan (any large frying pan will do) and add the oil. When hot, add the chopped chorizo and chillies and fry for a minute or two, then add the mushrooms and continue to fry for another couple of minutes.

Pour in the chimichurri and fry for another minute or so until the oil starts to separate. Make four indentations in the mix and crack an egg into each. Sprinkle with a little dried chilli flakes and a turn of the pepper mill, crumble some feta over the surface then turn the flame to low and cover, cooking for a further 3 minutes. Remove the lid, the egg yolks should be opaque (but still runny inside) and the whites cooked.

Sprinkle over a little more feta and serve with some hot buttered granary or sourdough toast.

My Tarte Tatin Tin

I love a bit of alliteration, and this is up there with Larry David’s finest (Did you Talk to Ted about Tahoe?). But more than grammatical mind freaks, I love the sloping shape of the Tatin tin, and the ease with which you can turn out the finished bundle of wow factor without scalding your forearms or dropping the whole thing on the floor. And don’t just think sweet. This savoury tarte is the perfect opener to a Christmas Day lunch, or just to have by itself for supper. Serves 4.

Beetroot and Walnut Tarte Tatin

Ingredients:

1 sheet all butter puff pastry

500g fresh beetroot, scrubbed and halved (you can use red, or a mix of red and golden)

500 g banana shallots, peeled and halved

2 tbsps. muscovado sugar

1 tbsp. sherry vinegar

glug of gin

2 tbsp. olive oil

50g feta cheese

For the dressing:

40g walnuts, chopped

few sprigs thyme, leaves removed

Zest and juice of 1 small orange

1 tbsp. lemon juice

2 tbsp. extra virgin olive oil

How to make

Roll out your puff pastry sheet and cut a 32cm circle. Prick all over with a fork and pop on a baking sheet into the fridge until ready to use.

Heat the oven to 200C (180C fan).

Put the scrubbed, cut beetroot, shallots, sugar, vinegar and oil in the Tarte Tatin tin (or a non-loose bottomed cake tin) and toss to mix. Pop in the oven for 1 hour 15 mins, until the beetroot is tender to the touch of a knife.

Roll the pastry over the top and tuck it in round the sides, then put back into the oven for 20-25 mins until the pastry has puffed up and browned.

While the tarte is cooking, mix all the dressing ingredients and put to one side.

When the tarte is cooked, take out of the oven, and using oven gloves (digit ones preferably) put a large plate on top of the tin, hold both tin and plate firmly and then invert the tarte onto the plate.

Crumble the feta cheese over the top and serve straight away. No one will want to wait anyway.

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targetcolor20-blog · 5 years

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Tomahawk Ribeye Steak with Spinach and Goat Cheese Orzo

FTC Standard Disclosure: This post is sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

I was excited as a kid at Christmas when my Food City (Morrell Road) started selling Certified Angus Beef® Brand tomahawk ribeye steaks this past Summer.

Tomahawk ribeyes are those fancy steaks with a brontosaurus-sized Fred Flintstone bone sticking out of them. They usually show up on the menu as a "steak for two" because they are often 40-50 ounces each. They also typically sport a price tag of over $100 at a steakhouse. But I bought this 3+ pound tomahawk for under $40 at Food City.

What is a tomahawk steak and how does it relate to a regular ribeye?

It's the same meat, just presented differently.

If you cut the rib bone down to where the steak meat ends, it would be a "bone-in" ribeye.

If you "french" that bone so it is exposed, it's a cowboy ribeye steak.

Cut the bone off altogether and it's the classic ribeye steak.

Typically, the cowboy and tomahawks are much thicker than your typical ribeye steak.

Because they are so thick, tomahawk steaks are a prime candidate for either a sear/roast, sous-vide, or reverse sear methods. I chose to use the reverse sear method on a kamado grill. Shocker, right?

Tomahawk Ribeye Steak with Spinach Orzo

Ingredients

40-50 ounce Certified Angus Beef® Brand tomahawk ribeye

1/4 cup NMT Beef Rub v.2 or other beef seasoning

2 teaspoons peanut, avocado, or other type of high temperature cooking oil

For the Spinach and Goat Cheese Orzo

1 cup orzo, cooked according to package directions

1 cup baby spinach, triple rinsed

1/2 cup chopped sweet onion

1/4 cup crumbled goat cheese

1 1/2 teaspoons NMT Beef Rub v.2 or other all-purpose seasoning

2 tablespoons beef tallow or high temperature cooking oil

For the Three-Chile Compound Butter

5-6 tablespoons butter, softened

1/8 teaspoon dried ancho or guajillo chile

1/8 teaspoon dried red bell pepper

1/8 teaspoon dried poblano chile

1/4 teaspoon dried shallot or onion

salt to taste, about 1/2 teaspoon

Instructions

Prepare the Steak. Pat the steak dry and lightly apply a coat of high temperature cooking oil. Season all over with beef rub. Place on a resting rack and pan then rest at room temperature for at least 1 full hour. You can go ahead and dry brine in the refrigerator for 6-8 hours before resting at room temperature.

Preheat the grill. Light the grill, set up for indirect heat, and preheat it to 250°f. We used a kamado grill set up with a full Kick Ash Basket of natural lump charcoal. I lit it in 3 spots and placed an adjustable rig with a stone for the heat deflector. As the temperature hits over 200°f, start cutting back on the lower and upper vents to "coast" up to a stable 250°f.

Slow roast the steak. Place the steak on the grill, close the lid and slow roast the steak. Monitor the internal temperature with a remote probe thermometer and cook until the steak reaches an internal temp of 123°f. This should take right at 75-90 minutes depending on the size of your steak.

Make the butter. Mix together the butter, chiles, shallot/onion, and salt. Set aside.

Rest the Steak. This part is essential to the reverse sear technique. Place the steak on a resting rack/pan and let it rest. The internal temperature will continue to rise another 5 to 7°f as part of the "carryover cooking". Keep an eye on this. When the internal temp finishes rising and started to fall, it is time to sear your steak.

Make the Orzo. Change the grill to direct heat. Place a medium sized wok on the grill and preheat. Add the tallow/oil and saute or stir-fry the onions until tender, about 5-8 minutes. Toss in the cooked orzo, goat cheese, and beef rub until combined. Remove from heat and fold in the raw spinach. The residual heat will be enough to cook the spinach through. Taste for seasoning and add salt/pepper as needed.

Sear the Steak. Open the grill vents to bring up the cooking temperature to over 500°f. If using a skillet or griddle, place it in the grill long enough to get hot (5 minutes or so). Sear the steak on both sides just long enough to get color and crust developed, about 1 minute per side.

Serve. As soon as the steak comes off, top it with some of the compound butter. Tomahawk steaks are generally meant to be shared. The best way to serve is to run a knife along the bone to remove the steak and then slice it into half-inch thick pieces.

Notes/Substitutions

NMT Beef Rub v.2 - We think that our beef rub rocks but I understand getting dried shallot isn't the easiest thing. Another good recipe that you can make is Certified Angus Beef® Brand's Signature Seasoning.

Dried chiles - We usually have a variety of chiles on hand. Ones that you might have in your spice pantry are ancho chile, red pepper flakes, or ground chipotle.

The tomahawk ribeye steak is so thick that it enters into "prime rib" territory, it's basically a 1-bone roast.

My set up was a large kamado grill, an adjustable rig with an oblong heat deflector. You could also use a standard plate setter and grill grate set up. For a kettle style grill (Weber, etc.), bank your coals to the side and grill over the empty space. For a gas grill, use one burner to keep the heat at 250f and then grill the steak over one of the burners that aren't on.

Resting the steak on a resting rack keeps from trapping the heat against a flat surface and steaming that side of the beef, causing juices to run out. Also, note that this remote probe records the max and min temperatures in the upper left corner. This feature makes it easy to know 1) what temperature the food maxed out at during the rest period (130f in this case) and 2) that the internal temperature has started to fall.

Tossing the orzo. You can also make this on the stove top, I just hate to waste a perfectly good fire while the steak is resting.

You can sear directly on the grill's grates but I like searing on a flat surface like a griddle or skillet. Here I'm just using the back side of a set of GrillGrates. The full contact with the surface of the meat creates a delicious crust.

Chef Adam Perry Lang likes to use a "board dressing" on his cutting boards. It is a mix of oil, herbs, garlic, and seasonings on the board on which he will be slicing. I didn't have a board dressing but I did have a compound butter.....and compound butter is basically oil and seasonings.....sooooo instant board dressing!

The steak resting with the compound butter on top.

Served platter style.

What did we do with that big leftover tomahawk bone?

Go ahead.....YOU take it from him. [Note: Cooked bones generally aren't good for dogs as they will splinter. We let him have them long enough just to chew the meat off.]

Source: http://www.nibblemethis.com/2018/08/tomahawk-ribeye-steak-with-spinach-and.html

#read more #see more #check it out #interesting #learn more

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fyogood-blog · 7 years

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STEAK DINNER RECIPE THAT WAS SUPPOSED TO BE A VALENTINE’S DAY POST BUT NATALIE IS LAZY

For Valentine’s Day, instead of going to Target to buy some hallmark garbage in hopes that your significant other might do that weird sex thing without you having to figure out how to ask for it, just make a nice steak dinner. You might also be tempted to make reservations at an expensive restaurant and get served a fancy meal, which is great if you want your SO to really want to play tonsil hockey with the chef who cooked the meal instead of the idiot who paid $180 for it. Here’s an easy way to make an A+/blue ribbon/purple heart steak dinner for two.

LEFT - NY STRIP; RIGHT - FILET MIGNON

“HEY NICE MEAT!” That’s what she said. When I took these steaks out of the fridge. With my pants off. Good lookin steaks, indeed - I’m sure if you bought garbage steaks the meal would still be good, but actually, probably not. DON’T BUY GARBAGE STEAKS. You might think you don’t know what I mean, but you know what I mean. Too red, too bloody, (unfortunately) too affordable. These two babes ran about $35 at Whole Foods, which might sound like a lot, but in reality is a steal because the final product of this recipe could easily run $500/plate if I opened a restaurant, which I won’t because I believe too much in the integrity of my craft to profit from it. That’s what he said. When he realized he had no real talent. HE IS ME. OK ENOUGH.

SALT-SALT-SALT-SALT-SALT ‘N PEPA’S HERE AND WE’RE IN EFFECT

Salt and pepper ONE SIDE of the steak for now - you’ll salt and pepper the other side when you lay that baby on that hot ass... skillet. Now let’s jam on some side-action.

ROASTED POTATOES, DUH!

Plain and simple - chop em up, put them in the pan and hit em with some olive oil, salt, pepper, garlic powder and rosemary for 30 minutes at 400°, and a couple extra minutes under a low broiler on the top rack give them some nice brown edges, but if you get down with the broiler, KEEP AN EYE ON THEM. Broiler is open flame, and can FUCK YOUR SHIT UP LICKETY SPLIT.

GREEN BEANS.

Haricot Vert for some extra class. Throw them in a pan, olive oil, salt, pepper and red pepper flakes, let em ride on medium heat for a bit until you like the cut of their jib- less time for fresher and crunchier, more time for softer and more savory, and even a bit more for brown edges, which, if you’ve been paying attention, makes them delicious. But take bites along the way - when you like what’s going on, turn off the heat. And full disclosure, we always end up eating all the beans out of the pan before we even finish cooking everything else, so... DO WHATEVER YOU WANT. TIME TO SEAR SOME STEAKS. (Side note: Flatten your filet to about 1″ thickness. It adds more surface area for delicious searing, and makes it easier to get consistent temp control.)

That skillet has been sitting over medium-high heat for 5 minutes or so, and it’s got avocado oil on it, because avocado oil has a very high smoke point, meaning you can get that skillet HOT AF, which means that steak will get seared in a very sexual manner.

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DON’T PLAY WITH FIRE. But what the hell, light it up. GET THAT STEAK LIT BLEEBLAHBLAH420BLAZEIT. 5 minutes a side for medium rare. USE METAL TONGS/SPATULA TO FLIP IT unless you want melted rubber all over your food & pan. When you’re done with that steak, put it on a plate and give it a nice foil tent. Here’s some additional NY Strip searing action shots. It’s a good thing.

A good god damn.

POTATOES. Done. GREEN BEANS. Done. STEAKS. Done. But guess what - YOU’RE NOT DONE. We’re going to get some x-rated demi-glaze action going on that’s going to take this steak from HOLY SHIT THIS STEAK IS AMAZING to HOLY FUCKING SHIT THIS STEAK IS FUCKING AMAZING. That skillet is super hot with a lot of beef fats and oils and salt & pepper in it. So put the heat on medium-low and throw in some BACON FAT HOLY SHIT and some sliced up shallot. That should brown in 2-3 minutes.

Then we’re going to add a few gulps of sherry into the mix. And then, HOLD ONTO YOUR DIAPHRAGMS

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My plans for a romantic dinner almost ended in the burn ward, but c’est la vie. Here’s the final product again so you don’t have to scroll all the way back up to the top.

(Note the space where green beans should have been.)

IT’S NOT BURNT. It’s seared. It’s called the Maillard Reaction (make sure to note what I actually typed into the search bar, just to give you an idea of the brain I’m working with.)

Here’s the recipe plain and simple.

INGREDIENTS

1 x 10 oz filet mignon (flattened to 1″ thick) or 12 oz NY Strip

2 x shallots, thinly sliced

1/2 lb of haricot vert

1/2 lb of potato medley, chopped

1/3 cup of sherry

1 tbsp of bacon fat

2 tsp garlic powder

1 tsp red pepper flakes

salt, pepper, olive oil/avocado oil as needed

ROASTED POTATOES

Put chopped potatoes in baking sheet, drizzle olive oil. Add salt, pepper, garlic powder and rosemary. Stir and bake at 400° for 30 minutes. Additional 3 minutes under low broiler for some brown edges.

HARICOT VERT

Put olive oil in a skillet over medium heat. Add haricot vert, salt, pepper and red pepper flakes. lower heat to medium-low, saute for 10-12 minutes.

STEAK

Heat cast iron skillet over medium-high heat for 3-5 minutes. Salt and pepper one side of the steak. Add avocado oil and allow to heat up for another minute or so. Lay steak in skillet seasoned side down. Let sear over medium-high heat for 5 minutes per side for medium rare.

DEMIGLAZE

After removing steaks from hot skillet, add bacon fat and sliced shallot and saute over medium-low heat until brown, usually about 2-3 minutes. Add sherry, tilt to expose to open flame and STAND BACK. Turn heat off.

PLATING

Put potatoes, haricot vert and steak on plate. Put sauteed shallots onto steak. Spoon demiglaze over steak, and any extra demiglaze can go over the sides if you so wish.

You’re welcome for the best steak you ever ate. It’s for your own good.

#steak #filet mignon #ny strip #potatoes #haricot vert #avocado oil #cast iron #deglaze #demiglaze #flambee #valentines day #dinner #shallots #for your own good #fyogood #fyog #stefan

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seederturnip4-blog · 5 years

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Chicken Picatta with Preserved Lemons

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Packed with flavor and quick and easy to prepare, chicken picatta is one of our favorite weeknight dinners. We’ve topped ours with salty capers, thinly sliced preserved lemon and a sprinkling of fresh parsley.

For a quick dinner that’ll please the whole family, chicken picatta is just the thing! The thinly-pounded chicken breasts cook in a jiffy, darkening to a rich golden brown that’s crisp around the edges and topped with a rich pan sauce flavored with lemon, white wine, and just enough butter to make it oh-so-satisfying.

You all said you wanted more quick and easy weeknight dinners…

Well, I aim to please. ;)

This is exactly the kind of recipe you’ll find us cooking week after week. As much as we love our bone-in roasted chicken breasts, sometimes, after a long work day, even 45 minutes sounds like an eternity.

Chicken picatta is perhaps one of the easiest dinners out there. Sure it takes a bit of extra time to pound out the chicken breast to an even 1/2-inch thickness, but I’d argue that time is easily recouped when you go to cook them (the thin meat only needs 2-3 minutes per side). A few more minutes to quickly make the lemon butter pan sauce, and dinner is served!

Also: pounding chicken is surprisingly satisfying.

Traditional chicken picatta is always served with a lemon-butter sauce. Some recipes include wine, some don’t (ours does, we find it makes for a much more balanced flavor and you don’t need as much butter to be sure you have sufficient sauce).

One thing you won’t often see in other chicken picatta recipes? Thin slivers of preserved lemon. This is one of our new favorite ingredients, so don’t be surprised if you see it popping up more often.

I will note that not all brands of preserved lemons are created equal. The first jar we tried tasted like straight up Pine-sol (blech). Belazu/Beldi is the best brand we’ve tried (it’s the brand Ottolenghi uses so you know it’s good) and it’s definitely worth tracking down if you can (unless of course you’ve got homemade preserved lemons, which always trump store bought.)

When prepping the preserved lemon for this recipe, you won’t be using the entire lemon, only the outer peel. I like to quarter them, then carefully peel off the outer layer of the peel from the flesh, or use a small pairing knife if you prefer. Then thinly slice the rind into matchsticks. The leftover inner pulp you can but back in the jar for another use (don’t squeeze it and use the juice in place of the fresh lemon juice, it’s far too salty).

While they are quite a lovely addition, the preserved lemons are certainly optional, so you can leave them out entirely, or use a bit of thinly sliced fresh lemon peel instead (take off a few pieces of peel using a vegetable peeler, then cut them into thin ribbons).

Chicken pictatta is always lightly floured, never breaded (that’s chicken Francaise, if we’re getting technical, which gets a flour, egg, and breadcrumb dip although the sauces are often quite similar).

We also found that mixing a bit of rice flour into the all-purpose made for a crispier final product. Good news: for a gluten-free version, you can simply use all rice flour and the results will be just as good!

When purchasing your chicken, you have two options. Either look for a fairly large (about 3/4 pound) butterflied chicken breast, which you’ll cut in two and then pound to 1/2-inch thick. Or you can pick up two smaller breasts (about 5-6 ounces each) and leave them whole, but still pound to 1/2-inch thick. You don’t want your chicken to be any thinner, otherwise it’ll cook through before the crust has a chance to brown (in which case you’ll end up with either pallid or overcooked chicken). Most butchers should be able to butterfly a chicken breast for you if they don’t have them already in the meat case (where they’re often labeled chicken cutlets).

This recipe would also be great with turkey. Cutlets would be perfect, if you can find them… otherwise slice a turkey breast into 3/4-inch thick slices and then pound to 1/2-inch as specified in the recipe.

I’ve written this recipe for 2 servings, but you can easily double it for 4 servings, although I would recommend cooking the chicken breasts in batches of 2, as overcrowding the pan will prevent the chicken from browning as nicely (hold the cooked breasts in a warm oven while you prepare the other 2).

Served with quick sautéed green beans or crispy roasted broccolini, you’ll have a delicious and (mostly) healthy dinner in no time. :)

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Quick and flavor, this chicken picatta dish is topped with salty capers, tangy preserved lemons and fresh parsley.

Ingredients:

1 large or 2 small butterflied chicken breasts or chicken cutlets (about 3/4 pound)

salt and freshly ground black pepper

2 tablespoons all-purpose flour

2 tablespoons rice flour*

3 tablespoons butter, divided

2 tablespoons avocado or grapeseed oil

1 large shallot, finely minced (about 3 tablespoons)

1/4 teaspoon red pepper flakes

1/4 cup dry white wine

2 tablespoons freshly squeezed lemon juice

1 tablespoon drained capers

half of a small-medium preserved lemon

freshly chopped parsley, for garnish

Directions:

If using a large butterflied chicken breast, cut in half into two equal sized pieces. Sandwich one piece between two layers of plastic and pound to an even thickness of about 1/2-inch. Chances are just the bigger lobes of the breast will need pounding, whereas the thinner tip is probably already about 1/2-inch. Ideally you want the entire piece of chicken an even thickness throughout. Repeat with second piece. Set aside until just before the pan is hot and ready (salting and flouring the chicken too early will draw out some of the water from the breast, moistening the flour and resulting in less browning. A few minutes is ok, but don’t dredge your chicken any sooner than that).

In a shallow dish or rimmed plate, mix together all purpose and rice flours.

Preheat a large nonstick skillet over medium-high heat. Since the chicken will be in the pan so briefly, you want to be sure it is nice and hot. Add olive oil and 2 tablespoons of butter, swirling the pan until the butter is melted and starts to foam up. Once the foam has subsided a bit, that’s when your pan is ready to add the chicken (but if you wait too long the butter may start to brown).

While the pan is preheating, season both sides of chicken breasts generously with salt and pepper.

Dredge chicken breasts, coating both sides in flour mixture. Tap off excess, and immediately place floured chicken breasts into the hot skillet.

Cook chicken, without moving it too much, for 3 minutes or until bottom is nice and golden brown. Carefully flip chicken using a spatula and/or tongs. Cook the second side for 2 to 3 minutes or until browned and chicken is cooked through (it’ll register 165 degrees F in the thickest part). Carefully remove chicken to a plate and set aside.

If you are doubling this recipe, I recommend cooking your chicken in batches so as not to overcrowd the pan. If so, you can hold the cooked chicken in a warm oven as you cook the second batch.

Return skillet to heat and reduce heat to medium. Add shallots and red pepper flakes and stir briefly until fragrant and shallots are beginning to soften, about 1 minute.

Add white wine (careful, it will sputter and steam quite a bit) until slightly reduced, 1 to 2 minutes. Then add lemon juice along with capers and preserved lemon and return to a simmer for another minute or so more. Whisk in remaining 1 tablespoon butter.

Transfer chicken to serving plates and spoon pan sauce generously over top. Sprinkle with fresh parsley and serve.

*If you’d like you can use 1/4 cup all-purpose flour instead, or make this recipe gluten-free by using all rice flour. We thought the combo produced the nicest browning, but either will work too. :)

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Source: https://www.loveandoliveoil.com/2019/01/chicken-picatta.html

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independenceparkapts-blog · 6 years

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Getting Ready For The Oscars!

Five ideas for Oscars viewing party snacks.

It is one of my favorite nights of the year: the Oscars. And even when the viewing party consists of just myself in leggings on the couch, I still like to put together some sort of festive food spread. The goal here is finger foods that you can nosh aimlessly while you count down the seconds until host Jimmy Kimmel speculates about Oprah’s presidential run. We’re also looking for items that can sit out for three hours and be no worse for it. And of course, a cocktail to get things going.

The Shape of Sparkling Water

Set a moody blue tone that pays homage to Guillermo del Toro’s romance between a woman and a water creature with this cocktail that gets its fizz from sparkling water and its color from smashed blueberries. To make, combine 1 part honey and 1 part water in a small saucepan. For this recipe, go with at least 1/4 cup of each. (You can make more if you want, and save it for other things.) Bring to a boil, then remove from heat and let cool. Meanwhile, in the bottom of a cocktail shaker, muddle about 20 blueberries and 1 rosemary sprig stripped of its leaves. Add 2 ounces lemon juice, 2 ounces gin or vodka (or omit the alcohol; this works as a mocktail, too) and 2 ounces honey syrup. Fill shaker with ice, then shake, covered, for at least 10 seconds. Strain into two glasses filled with ice, then top each glass with at least 1/4 cup sparkling water but no more than 3/4 cup. Strip 2 more rosemary sprigs halfway, then thread a couple of blueberries onto the stripped parts. Use this as garnish for the drinks.

Get Out, but Leave the Guac

Keep it really simple here. And make sure to plan ahead a bit: Buy your avocados a day or two before you’re going to make this, and be sure on the day of they are soft to the touch but not mushy. Wash and halve lengthwise 4 or 5 avocados, then remove the pit and scoop out the green flesh into a medium bowl. Grate 1 large garlic clove into the bowl. Squeeze the juice of 2 limes into the bowl. Finely chop some fresh cilantro, about a handful, and add it to the bowl, too. Season with salt and pepper, and a pinch of red pepper flakes if that’s your thing. Mix really well, mashing the avocados until you have a smooth but still kind of chunky mixture. Serve with something salty — crackers or tortilla chips — and a medley of veggies: baby carrots, sliced cucumbers, sliced red peppers. And hope that Jordan Peele’s genre-defying Get Out racks up the many awards it deserves.

Phantom Bread

Paul Thomas Anderson’s Phantom Thread builds to an odd and suspenseful climax that revolves around food, namely a buttery omelet and some choice mushrooms. We’ll leave the eggs for breakfast, but we’re embracing the mushrooms here in this crostini recipe. To make, melt 1 tablespoon unsalted butter in a skillet. Add 1 pound shiitake mushrooms (or a mushroom blend of your choice), stems discarded and caps sliced. Cook over medium heat for 7 minutes. Add 1 thinly sliced shallot and 2 minced garlic cloves and cook for a couple more minutes. Stir in 1/4 cup dry white wine (or chicken broth), 2 tablespoons fresh lemon juice, 1 teaspoon finely chopped fresh or dry thyme and 1 tablespoon finely chopped fresh parsley. Season with salt and pepper to taste, stir to combine and set aside. Thickly slice a baguette or

other hard bread into at least 12 pieces, slather with olive oil, then toast in a 350-degree oven for about 5 minutes. Remove from oven and spread 2 tablespoons ricotta cheese on each toast slice. Divide the mushroom mixture among the 12 crostini, drizzle it all with some olive oil, then top with fresh chopped chives and serve. Recipe adapted from Food and Wine.

Lady Bird Food

All hail Greta Gerwig’s Lady Bird, one of the best movies ever about mother-daughter relationships, especially the specific experience of shopping at a thrift store together. I think Christine “Lady Bird” McPherson would prefer this snack mix over the communion wafers she and her BFF eat at Catholic school. Start with popcorn. Add 1/4 cup canola oil to a large pot set over medium heat. When the oil is hot, pour in 1/2 cup popcorn kernels, 1/2 teaspoon paprika and 1 teaspoon salt. Shake the pot a bit to coat the kernels with oil, then cover and let it pop. Listen carefully; when the frequency of popping slows down to several seconds between pops, remove from heat. Pour into a large bowl. To the bowl, add 1 cup original Chex cereal, 1 cup pretzels (place in a zip-top bag before adding and crush them a bit) and 1 cup nuts of your choice. Mix to combine. In a small saucepan, add 4 tablespoons butter, 1/4 cup Worcestershire sauce, 1 teaspoon paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder and salt and black pepper to taste. Cook until butter is melted, then stir to combine ingredients well. Pour sauce over popcorn mixture in bowl and immediately toss well to coat the snacks with the sauce. Serve with the dramatic flourish of a teenage drama student.

Call Me by Your Tartlet

If anyone would like to talk about the extreme amount of feelings they felt after watching Timothée Chalamet and Armie Hammer fall in love in Luca Guadagnino’s exquisite Call Me by Your Name, please get in touch. If you haven’t seen it, that’s okay. This mascarpone-peach tart will also make you feel things. Mascarpone, the sweet Italian cheese used in cannoli, nods to the movie’s Italian setting. To make, preheat oven to 350 degrees. Dice 3 or 4 peaches (you can leave the skin on) and place in a saucepan. Stir in 1/2 cup brown sugar and 1 teaspoon vanilla and cook for 10 minutes over medium heat until sugar has dissolved. Stir well and cook for another 10 minutes until peaches have softened and sugar is caramelized. Remove saucepan from heat and aside. Roll out 2 store-bought pie crusts on the counter with a bit of flour. Cut out 12 (3-inch) squares of crust and place them gently in a muffin tin coated with cooking spray. Cook crusts for 10 minutes, then check to see if they’re done and lightly browned. If not done, cook for 5 more minutes or until done, then remove from oven and let cool slightly. Meanwhile, in a medium bowl, mix 8 ounces mascarpone with 1 teaspoon vanilla extract, 1 tablespoon honey and a pinch of salt. Remove crusts from muffin tin and place on a serving platter. They should be like little cups. Spoon mascarpone mixture into the crusts, dividing mixture among all 12. Divide peach mixture among the shells. Sprinkle some freshly chopped mint on top of the tarts and serve.

And the Oscar goes to …

The 90th Academy Awards air at 8 p.m. March 4 on ABC. The nominees for Best Picture, which serve as prime pun material around which you can theme your foods, are:

Call Me by Your Name

Darkest Hour

Dunkirk

Get Out

Lady Bird

Phantom Thread

The Post

The Shape of Water

Three Billboards Outside Ebbing, Missouri

via https://apartmentsdurham.com/getting-ready-for-the-oscars/

#Apartments Oscars

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stoneridgeaptsfayetteville-blog · 6 years

Photo

Getting Ready For The Oscars!

Five ideas for Oscars viewing party snacks.

The Shape of Sparkling Water

Get Out, but Leave the Guac

Phantom Bread

Lady Bird Food

Call Me by Your Tartlet

And the Oscar goes to …

The 90th Academy Awards air at 8 p.m. March 4 on ABC. The nominees for Best Picture, which serve as prime pun material around which you can theme your foods, are:

Call Me by Your Name

Darkest Hour

Dunkirk

Get Out

Lady Bird

Phantom Thread

The Post

The Shape of Water

Three Billboards Outside Ebbing, Missouri

viahttps://apartmentsfayetteville-nc.com/getting-ready-for-the-oscars-2/

#Apartments Oscars

0 notes

notable-law-music-tech-news · 7 years

Text

sausage and potato roast with arugula

I realize that if you want to toss some sausages and vegetables on a sheet pan on a weekday night and roast them to crispy, self-seasoned blister, there are innumerable ways to do it. I’ve fiddled around with this broccoli and chunks of sausage; I’d intended to try a version with cherry tomatoes and garlicky croutons before my tomatoes went south. You may not need a recipe.

But for me, so much of weeknight cooking is a random suggestion that pops into my feed that doesn’t have to be overtly revolutionary, just something I hadn’t considered before and immediately want to make before anything else. In a moment, I go from lethargically considering a bunch of options I’d rejected on previous evenings for various reasons to mentally calculating how long it will be until dinner and wishing it was now now now. Finding these moments is my primary cooking interest.

This is also how this sausage and potato roast came about. It’s from Justin Chapple at Food & Wine, the same person who brought us this spaghetti pie, cacio e pepe style, i.e. he’s crazy clever. What called to me about this version were two things: the abundance of shallots that roast until they’re dark and sweet, and the abundance of arugula, meaning that this dish is protein, starch and salad at once, or the dinnertime equivalent of the praise-hands emoji. I also love that you finish it with lemon juice; a burst of acidity goes far to balance all of the flavors. It feels like a meat-and-potato main crossed with a fall salad. (I’ve already told my mother she should make it for dinner tonight, if you needed a bigger endorsement.)

One week from today: When I talked about being obsessed with the kinds of recipes that made you want to cook right this moment, I was also talking about this: my second cookbook that comes out a week from today on 10/24. A book tour begins that evening right here in NYC. Boston, Toronto and Chicago follow before Halloween (when I’ll be home, stealing candy from my kids while they sleep, as per tradition) and Philadelphia and Washington DC right after. Almost two dozen cities in total, I hope this means we get to meet. [Tour Details]

But also some Black Bean Soup: I updated one of my favorite vegetarian (vegan without the crema finish) soups in the archives last week with (drumroll) InstantPot directions (in addition to the existing stovetop and slow-cooker ones). It doesn’t matter how you make it, only that you do.

Sausage and Potato Roast with Arugula

I ended up tweaking a few of the amounts — I needed weights for potatoes because I’m exacting and found a 5-ounce clamshell of washed baby arugula to be more than enough for the dish. And I needed more cooking time. Yours, too, will probably vary a little depending on the thickness and of your sausages and potato cuts. I can get shallots easily but I do think if they’re a pain for you to get that red onion wedges (I’d cut up 2 to 3 large ones) would work too.

1 3/4 pounds mixed unpeeled potatoes (red, yukon gold, fingerlings or russet), if small/baby, cut in half, if larger, in 1-inch thick wedges

10 medium (about 1/2 pound) unpeeled shallots, halved

Olive oil

Kosher salt and freshly ground black pepper or red pepper flakes

1 1/2 pounds sweet Italian sausage, cut into 3-inch lengths

One 5-ounce package of baby arugula or one 8-ounce bundle, stemmed and chopped

1 tablespoon fresh lemon juice or white wine vinegar

Heat oven to 425°. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 tablespoons olive oil, salt (I use 1 teaspoon kosher), and a lot freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes, at which they’ll be barely beginning to color. Give them a toss and add sausages. Brush the tops with a little olive oil and return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage is cooked through.

To finish: Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Serve right away.

from smitten kitchen http://ift.tt/2x1HfBu

#newsofnote recipe

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the-coconut-asado · 6 years

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‘FRISCO FOOD DECODED

There are times – desperate, self-loathing times - when Starbucks can be your best friend. San Francisco at 5.30am is one of those times.

When you sleep the sleep of the terminally insane after an eleven-hour flight, and the only thing that will stop the spiteful, insistent pumping in your head is a flat white and a toasted bagel, the Green Machine on Grant Street delivers when all around it are resolutely shut until way after sunrise.

Are you going to San Francisco? If so, you will need to plan your food because ‘Friscans breakfast late and dine early. Like, 5PM early. The rest of the time, many a working San Franciscan can be seen gliding purposefully, some on rollerblades, most in smart-casual, clutching their macrobiotic lunch boxes on their way to their fintech start-up/angel investor / power spin at Soul Cycle. All pencil slender, glowingly healthy slaves to the algorithm.

After 9PM, when most of Europe and all of South America is just getting started, no one seems interested in rustling you up something tasty. Some restaurants start managing you out of the door after 8 in the evening. Room service grinds to a similar halt and good luck trying a delivery app if you don’t have a US phone. One evening recently, rabid with hunger after a full day at work and a lengthy late workout, the lady in my hotel reception took pity on me and surreptitiously shunted me a note with the name of a local pizza takeaway, which delivered until 2AM. The pizza was delicious – mushroom and feta on a crisp, sourdough crust – but I am sure I detected a hint of New York, not SF, sass when I made the phone order.

However, when you do succeed in squeezing your food into a 9-5 window, it’s worth the time management. I have my personal favourites, and there isn’t a spoonful of spirulina among them. Here are my top five:

Mr Holmes Bakehouse

If you spot badgers as a pastime, then you have the skills to catch Mr Holmes in the few hours they are open. To be fair, this Mr Holmes is an outpost of the Los Angeles original and their tiny premises serve up unctuous, matcha-iced croissants, doughnuts filled with chilli-lime crème pat and more, between 7AM and 2PM. Maybe go a little later if you are on your own: it’s more lower Nob Hill than Tenderloin - the epicentre of the City’s crack problem - but it still doesn’t feel like the safest district to walk around before daybreak.

Chinatown – Old and New

Aside from Sydney, no one does Chinatown like San Francisco. My first experience of it was eating Dim Sum at the City View Restaurant (which, by the way, has no view, of the City or otherwise). We went in intending to order sensibly. Half an hour later we’d gone rogue, stuffing succulent Duck Gyoza into our mouths like Animal the muppet. Newer to the area, China Live on Broadway is a multi-layered emporium of bistro, fine dining and shop. It’s also opposite that 50’s style homage to Psycho, the Royal Pacific Motel, which I intend to stay in someday just for the Instagram creds.

Not something I normally say about a Chinese restaurant, China Live serves a number of delicious vegetarian dishes. These include red dumplings stuffed with scallops and peas, together with some imaginative fish and seafood, heroing the Dungeness Crab (seems to be a thing in this City).

The shop also sold a work of art masquerading as a frying pan which I have been tearing my hair out trying to track down online ever since.

The Food Trucks near Battery Street

If you like Viet, Thai, Indonesian or Malaysian food, then google map these trucks on a Wednesday. The tastiest of them all is The Chairman, serving baked or steamed Bao. Too cool to make an obvious pun of their name and speciality, they let you do the math.

Their crispy pork belly baked Bao is like a luxe burger and the bao chips with seaweed salt (basically deep-fried wonton wrappers) are the fries you never knew you needed.

Boudin’s Sourdough Factory

Yes, it’s by Fisherman’s Wharf, yes, it’s a tourist trap, but damn it! I love their chewy sourdough. Hollowed out and filled with New England Clam Chowder and a basil and cucumber cocktail on the side, thank you please. I used to be able to buy a loaf at the airport in departures, and it was still tasty when toasted a week later in London.

Contigo

In need of some sophistication? Poor you! Well, rich you if you fancy heading to this delicious riff on a Spanish Tapas kitchen in the Castro District. Some lovely vegetarian options, but my hands down favourite dish was their beef cheeks. Not on the menu now as we head into summer, but their current menu is sporting some pretty compelling mechouli lamb.

Wherever you choose to leave your heart, honeymoon or get drunk in San Fran (all genuine songs about the City), try out any or all of these three nods to its cuisine. And eat them at whatever time of day you like.

Clam Sourdough Crostini

It’s the texture of Sourdough that I think is so wonderful – and the way it sponges up the juices of whatever you are cooking. This little number, inspired by a recipe from Harts in Brooklyn, could be served equally well without the clam shells, but the end result wouldn’t look as pretty and scooping out the clam meat at the table at the table is part of the fun. Serves 2-3

Ingredients:

4 tbsp. Olive oil

50g diced pancetta or lardons

4 garlic cloves, 2 sliced 2 left whole

2 banana shallots, finely chopped

½ a fennel bulb, chopped

2 strips lemon zest

1 bay leaf

½ tsp. ground fennel (or smash fennel seeds in a pestle and mortar)

1 glass dry white wine

500g clams

1 tsp chilli flakes

Small bunch parsley, torn

Drizzle of single cream (optional)

2-3 thick slices ideally San Francsico sourdough

How to Make

Heat half the oil in a large frying pan. Add pancetta or lardons and cook, stirring occasionally, until brown and crisp (around 3-4 mins). Add sliced garlic and cook, stirring, until garlic is golden.

Reduce heat and add the shopped shallots and fennel. Cook, stirring occasionally, until softened and onion is translucent. Add lemon zest, bay leaf, ground fennel, ½ cup wine and a pinch of salt. Increase heat, stirring occasionally, until wine is mostly reduced but mixture is still reasonably fluid (this should take about 2-3 minutes). Transfer mixture to a medium bowl; discard lemon zest and bay leaf.

Wipe out the frying pan and pop back on the heat. Heat 2 Tbsp. oil until sizzling. Add sourdough slices and griddle golden brown on both sides. Drain on kitchen towels, then cut 1 garlic clove in half and rub one side of each toast with cut side of garlic.

Back to the frying pan for one last time and heat 1 tbsp. oil. Crush the remaining garlic clove and add to the oil, stirring, until it begins to turn golden. Add clams, the pancetta/ garlic mix and remaining ½ cup wine. Increase heat and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open), which should take 5–7 minutes. Add a drizzle of cream if desired, together with the chilli flakes and parsley and cook 1 minute longer. Taste and season with kosher salt and more chilli flakes.

Place fried bread on plates and spoon clam mixture and cooking broth over. Drizzle with oil and serve.

Pork Belly Bao

Like I said, food orgasm meets coma once you have eaten a Mr Chairman Bao. Here is my version, using a marinade mix for the pork from China Doll in Sydney.

Makes 10 bao.

Ingredients:

For the Bao dough:

250g plain flour

2 tsp dry active yeast

1 tbsp. Caster sugar

1 tsp kosher salt

100ml tepid water

50ml milk

1 tbsp. sunflower oil

Chopped spring onions and coriander to serve.

For the char siu pork

2 tbsp. sunflower oil

1kilo pork belly, no rind and cut into thick slices

2 tbsp each dark muscovado and 2 tbsp. light brown sugar

4 garlic cloves, finely chopped

Small piece of ginger, sliced

2 star anise

80 ml hoi sin sauce

100 ml Shaoxing wine

2 tbsp. dark soy sauce

100 ml water

¼ tsp five spice powder

Kosher salt and black pepper.

How to make

First, prepare the pork (you can do this ahead and re-heat).

Heat the oven to 160C, or Gas 3.

Season the pork belly generously, heat the oil and brown the pork in a large pot, in batches. Drain and put to one side.

Mix the hoi sin, Shaoxing wine and dark soy sauce in a jug. Drain the saucepan of oil, then put back on the heat, add the sugar and a little water, and watch closely until it starts to turn to caramel. Working quickly, add the chopped garlic, ginger and star anise, stir then add the soy, Shaoxing and hoi sin mix. Add the pork back to the pan, stir to coat, then add the water and the five-spice powder. Cover and pop into the oven for about 1.5 hours.

Take the pot out of the oven and remove the lid (take care to use oven gloves - don’t forget the lid is hot too). Put it on a hob ring and turn the heat up medium/ high, then stir the pork belly while the sauce bubbles down to a sticky mess. Cover and leave to one side.

If you want everything to be ready at the same time, start making the buns while the pork is in the oven. Tip the flour and sugar into a large mixing bowl, preferably in a free-standing mixer with a dough hook. Add the yeast to one side of the flour and the salt to the other (mixing the salt and yeast too soon prevents the yeast from activating). Then add the water, milk and oil and mix with a dough hook for about 10 minutes, until the mix is smooth and elastic.

Pop the ball of dough into a greased bowl, cover and leave for an hour in a warm place until it has doubled in size.

After an hour, tip the dough onto a floured board, and roll it into a sausage, then cut it into 10 equal portions. Have some squares of baking parchment cut and ready on a lightly oiled baking tray or two. Roll each portion of dough into an oval, lightly oil the flat surface, then lay a greased chopstick across it.

Flip one side of the dough over the chopstick so you end up with a half-moon shape, then slide the chopstick out and lay the bun on a square of baking parchment. Repeat with the other 9 portions.

Leave the buns, lightly covered, to rise for another hour.

Heat the water in your steamer, and when coming to a rolling boil, add the buns (as many as will fit at a time) cover and steam for 10 minutes. Transfer to a wire rack to cool.

If you cooked the pork much earlier, reheat by adding a cup of water to loosen up the sticky caramel mixture and simmer for about 10 minutes. Transfer the pork to a plate or board and slice up or shred. Chop the spring onions (green stalks included) and roughly chop the coriander.

Spit each bun, fill with sliced/ shredded pork, add some spring onions and coriander and serve.

Turmeric Cake

I have never eaten this in ‘Frisco, but I feel that I should have. It’s almost vegan (properly vegan if you swap the milk for almond milk), has the anti-inflammatory rhizome-du- jour, turmeric, as it’s hero ingredient, and has the taste and texture of a light fudge. This is originally a Syrian delicacy and you can find a version in the Almond Bar cookbook. They also sell a delicious version at Café Pera in Twickenham, which uses coconut oil as its fat. It is a combination of the two on which my recipe is based. Serves 10-12.

Ingredients:

440g fine semolina

100g chickpea flour

60g plain flour

1 tsp baking powder

1 cm piece fresh turmeric, peeled and grated

250g coconut oil, melted then cooled.

385g unrefined caster sugar

375 milk or almond milk

2 tbsp. tahini

1 tsp vanilla essence

Whole blanched almonds, toasted.

How to make

Preheat the oven to 190C/ Gas mark 6.

Rub tahini over the base and sides of a 23cm springform cake tin and put to one side.

Combine the flour, chickpea flour, semolina and baking powder in a large mixing bowl.

In a separate bowl, combine the melted coconut oil, sugar, vanilla, milk, grated turmeric and 60ml water and whisk together. Pour into the dry ingredients and mix until smooth and golden yellow.

Pour the cake mix into the prepared tin and top with the lightly toasted whole almonds.

Bake for 35-40 minutes, until the cake turns a golden brown, then remove from the oven and leave in the tin for about 10 minutes before turning out carefully onto a wire rack to cool completely. Transfer to a serving plate.

This tin will keep in a tin or wrapped in clingfilm for a week.

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stoneridgeaptsfayetteville-blog · 6 years

Photo

Getting Ready For The Oscars!

Five ideas for Oscars viewing party snacks.

The Shape of Sparkling Water

Get Out, but Leave the Guac

Phantom Bread

Lady Bird Food

Call Me by Your Tartlet

And the Oscar goes to …

The 90th Academy Awards air at 8 p.m. March 4 on ABC. The nominees for Best Picture, which serve as prime pun material around which you can theme your foods, are:

Call Me by Your Name

Darkest Hour

Dunkirk

Get Out

Lady Bird

Phantom Thread

The Post

The Shape of Water

Three Billboards Outside Ebbing, Missouri

viahttps://apartmentsfayetteville-nc.com/getting-ready-for-the-oscars/

#Apartments Oscars

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