I loved aged blue cheese, and there are several nice local ones to choose from around here. Local spinach has also become fairly easy to come by through the winter, thanks to savvy farmers with unheated greenhouses.
1 lb dry pasta
3 Tbsp olive oil (1 + 2)
1 large shallot or small onion, minced
1/2 lb spinach, stemmed and rinsed
2 Tbsp all purpose flour
3/4 cup milk (whole is good, but use what you like)
Salt and pepper to taste
1 1/2 cups cooked chickpeas
2-3 oz. crumbled blue cheese
Cook the pasta in a large pot of salted water. Prepare the sauce while you bring the water to a boil and cook the pasta.
Heat 1 Tbsp olive oil in a large skillet. Add the shallot or onion and saute for about 3 minutes over medium-high heat. Add the spinach and saute, stirring frequently, until it is wilted but not mushy. Remove from heat. Puree the spinach mixture until very smooth, then set aside.
In a medium saucepan, heat the remaining 2 Tbsp of olive oil over medium heat. Reduce heat to low-medium and whisk in the flour. Continue whisking until smooth. Slowly pour in the milk, whisking constantly to get rid of the lumps. Continue to whisk as it thickens to a creamy consistency. Turn off the heat, then whisk in the spinach mixture until thoroughly combined. Add chickpeas, blue cheese, and salt and pepper to taste.
When the pasta is cooked, drain and toss with a little olive oil, then add the sauce and stir to coat.
Serve hot.
Serves 4-6.
Tuesday, February 14, 2012
Sunday, February 12, 2012
Braised Beef Shanks with Marsala and Mushrooms
This is delightfully earthy and satisfying. Excellent with mashed potatoes. I used dried porcini mushrooms, which are intensely flavorful. Feel free to use another type; if it's something less pungent you might want to increase the quantity.
You could easily substitute short ribs or a pot roast cut for the shanks in this recipe.
3-4 lbs beef shanks
Salt and pepper
Olive oil
2 shallots, chopped (or 1 small onion)
3 cloves garlic, peeled and smashed
1/4 cup dried porcini or other mushrooms
1 1/2 cups marsala
Beef broth
Preheat the oven to 500 degrees.
Pat the meat dry with paper towels, then season liberally all over with salt and pepper. Place in a roasting pan and brown in the oven for 10 minutes on each side.
While the meat browns, heat a little olive oil in a Dutch oven. Add the shallots and saute for 2-3 minutes, then remove from heat. When the meat is browned, add it to the pot along with the garlic, dried mushrooms, marsala, and enough beef broth to cover the meat about three quarters of the way. Bring to a boil, then reduce heat to very low and simmer for 3-4 hours, until the meat is falling-apart tender.
To serve, place the meat on a platter and cut away the bones and remaining connective tissue, then cut meat into chunks. Strain the solids out of the cooking liquid and return it to the pot. Reduce a bit if you like.
Serve the meat with mashed potatoes and a spoonful of the cooking liquid.
Serves about 4.
You could easily substitute short ribs or a pot roast cut for the shanks in this recipe.
3-4 lbs beef shanks
Salt and pepper
Olive oil
2 shallots, chopped (or 1 small onion)
3 cloves garlic, peeled and smashed
1/4 cup dried porcini or other mushrooms
1 1/2 cups marsala
Beef broth
Preheat the oven to 500 degrees.
Pat the meat dry with paper towels, then season liberally all over with salt and pepper. Place in a roasting pan and brown in the oven for 10 minutes on each side.
While the meat browns, heat a little olive oil in a Dutch oven. Add the shallots and saute for 2-3 minutes, then remove from heat. When the meat is browned, add it to the pot along with the garlic, dried mushrooms, marsala, and enough beef broth to cover the meat about three quarters of the way. Bring to a boil, then reduce heat to very low and simmer for 3-4 hours, until the meat is falling-apart tender.
To serve, place the meat on a platter and cut away the bones and remaining connective tissue, then cut meat into chunks. Strain the solids out of the cooking liquid and return it to the pot. Reduce a bit if you like.
Serve the meat with mashed potatoes and a spoonful of the cooking liquid.
Serves about 4.
Thursday, February 9, 2012
Savory Southwestern Cornbread Pudding
This was inspired by a large batch of leftover cornbread that accidentally got left out overnight uncovered. Too stale to eat on its own, but it seemed a shame to waste it. This bread pudding was the happy result. The format is quite flexible - I considered several ingredient and flavoring options before deciding on this one, but I plan to try others next time I have leftover cornbread. You could even take it in a sweet direction, using berries, cinnamon and sugar and topping with whipped cream.
This takes some time to prepare and bake, though mostly unattended, so save it for a night (or brunch) when you have time.
4 eggs, beaten
2 1/2 cups milk
Approximately 8 cups cubed stale cornbread
Salt and pepper to taste
1 1/2 cups corn kernels (thawed if frozen)
1 1/2 cups diced red pepper (thawed if frozen)
1 1/2 - 2 cups cooked black beans
1/4 cup chopped pickled hot peppers (or to taste)
2 cups shredded sharp cheddar
Combine the eggs and milk in a large bowl. Add the cornbread and soak for about 30 minutes, carefully stirring once or twice.
Once the cornbread has soaked up a lot of the egg and milk mixture, preheat the oven to 350 degrees. Add salt and pepper, corn, red pepper, black beans, and pickled hot peppers, along with half the shredded cheddar, to the cornbread mixture. Carefully mix, taking care not to turn the cornbread to mush.
Grease a 9x13-inch baking dish. Pour the cornbread mixture into the pan and spread it out. Top with the remaining cheddar.
Bake for 45-50 minutes, or until cooked through. The pudding will remain soft in the middle but the egg should all be cooked.
Serve hot.
Serves 6-8.
Variations: Substitute 2-3 minced chipotles in adobo for the pickled hot peppers, or add chopped fresh cilantro and/or scallions with the vegetables.
This takes some time to prepare and bake, though mostly unattended, so save it for a night (or brunch) when you have time.
4 eggs, beaten
2 1/2 cups milk
Approximately 8 cups cubed stale cornbread
Salt and pepper to taste
1 1/2 cups corn kernels (thawed if frozen)
1 1/2 cups diced red pepper (thawed if frozen)
1 1/2 - 2 cups cooked black beans
1/4 cup chopped pickled hot peppers (or to taste)
2 cups shredded sharp cheddar
Combine the eggs and milk in a large bowl. Add the cornbread and soak for about 30 minutes, carefully stirring once or twice.
Once the cornbread has soaked up a lot of the egg and milk mixture, preheat the oven to 350 degrees. Add salt and pepper, corn, red pepper, black beans, and pickled hot peppers, along with half the shredded cheddar, to the cornbread mixture. Carefully mix, taking care not to turn the cornbread to mush.
Grease a 9x13-inch baking dish. Pour the cornbread mixture into the pan and spread it out. Top with the remaining cheddar.
Bake for 45-50 minutes, or until cooked through. The pudding will remain soft in the middle but the egg should all be cooked.
Serve hot.
Serves 6-8.
Variations: Substitute 2-3 minced chipotles in adobo for the pickled hot peppers, or add chopped fresh cilantro and/or scallions with the vegetables.
Sunday, February 5, 2012
Classic Rack of Lamb with Garlic, Parsley, and Bread Crumbs
Readers, if you've noticed a drop-off in posting frequency over the last couple months, there's a good reason: we're expecting our second child in July and I've found I just don't have quite my usual level of energy, especially at the end of the day when it's time to make dinner. But I'm still managing to try a few new things here and there.
Here's one of them. This is a classic preparation, which I've adapted from Mark Bittman's How To Cook Everything. Parsley potatoes make an excellent accompaniment, and a glass of red wine would definitely not go amiss. And yes, fresh parsley is available from local growers at this time of year, as it is very cold hardy and takes beautifully to the unheated greenhouse or cold frame.
2 racks of lamb (about 1 1/2 - 2 lbs total)
Salt and pepper to taste
3/4 cup bread crumbs
1/2 - 3/4 cup finely chopped fresh parsley
4 cloves garlic, minced
1 Tbsp olive oil
Preheat the oven to 500 degrees.
Rinse the lamb and pat dry. Starting at the bony end, make slices about halfway down between the ribs toward the meaty end. Place the racks in a 9x13-inch baking pan, meaty side up. Sprinkle with salt and freshly ground black pepper.
Combine the bread crumbs, parsley, and garlic in a bowl. Drizzle in the olive oil and stir well. Spread this mixture generously over the meaty side of the racks.
Place the pan in the oven and roast for 20 minutes. If your racks are on the smaller side (under 1 lb each) this is likely to be enough to cook them to a nice medium rare. You can check the temperature by sliding a meat thermometer in one end, straight toward the middle. You want the racks done to at least 125 degrees (but not much more). If they are not quite to 125, you can pop them back in the oven for no more than another couple minutes. Serve hot.
Serves 3-4.
Here's one of them. This is a classic preparation, which I've adapted from Mark Bittman's How To Cook Everything. Parsley potatoes make an excellent accompaniment, and a glass of red wine would definitely not go amiss. And yes, fresh parsley is available from local growers at this time of year, as it is very cold hardy and takes beautifully to the unheated greenhouse or cold frame.
2 racks of lamb (about 1 1/2 - 2 lbs total)
Salt and pepper to taste
3/4 cup bread crumbs
1/2 - 3/4 cup finely chopped fresh parsley
4 cloves garlic, minced
1 Tbsp olive oil
Preheat the oven to 500 degrees.
Rinse the lamb and pat dry. Starting at the bony end, make slices about halfway down between the ribs toward the meaty end. Place the racks in a 9x13-inch baking pan, meaty side up. Sprinkle with salt and freshly ground black pepper.
Combine the bread crumbs, parsley, and garlic in a bowl. Drizzle in the olive oil and stir well. Spread this mixture generously over the meaty side of the racks.
Place the pan in the oven and roast for 20 minutes. If your racks are on the smaller side (under 1 lb each) this is likely to be enough to cook them to a nice medium rare. You can check the temperature by sliding a meat thermometer in one end, straight toward the middle. You want the racks done to at least 125 degrees (but not much more). If they are not quite to 125, you can pop them back in the oven for no more than another couple minutes. Serve hot.
Serves 3-4.
Sunday, January 29, 2012
Turkish Style Lamb Stew with Tomatoes and Spinach
This is pretty quick and easy to assemble using ground lamb, but stew lamb would also be lovely if you have more time to let it simmer. Serve over rice with a generous drizzle of the yogurt sauce on top.
Yogurt sauce
2/3 cup plain yogurt
1 tsp finely minced garlic
Pinch of salt
Stew
Olive oil
6-8 cloves garlic, minced
1 large shallot, minced (or small onion)
1 lb ground lamb
2 tsp ground cumin
2 cups chopped tomatoes and their liquid (canned, or thawed if frozen)
Salt and pepper to taste
1/2 lb spinach, stemmed and coarsely chopped
1/4 cup chopped parsley
Make the yogurt sauce first to let the flavors blend: combine the yogurt, garlic and salt in a small bowl and stir well. Set aside until ready to serve.
Heat some olive oil in a Dutch oven. Add the garlic and shallot and saute over medium-high heat for 2-3 minutes. Add the lamb and brown well. Stir in the cumin and tomatoes and add some salt and pepper, then simmer for a few minutes. Just before ready to serve, add the spinach and parsley and cook until wilted.
Serve the stew over rice. At the table, add a generous drizzle of the yogurt sauce to each serving.
Serves about 4.
Yogurt sauce
2/3 cup plain yogurt
1 tsp finely minced garlic
Pinch of salt
Stew
Olive oil
6-8 cloves garlic, minced
1 large shallot, minced (or small onion)
1 lb ground lamb
2 tsp ground cumin
2 cups chopped tomatoes and their liquid (canned, or thawed if frozen)
Salt and pepper to taste
1/2 lb spinach, stemmed and coarsely chopped
1/4 cup chopped parsley
Make the yogurt sauce first to let the flavors blend: combine the yogurt, garlic and salt in a small bowl and stir well. Set aside until ready to serve.
Heat some olive oil in a Dutch oven. Add the garlic and shallot and saute over medium-high heat for 2-3 minutes. Add the lamb and brown well. Stir in the cumin and tomatoes and add some salt and pepper, then simmer for a few minutes. Just before ready to serve, add the spinach and parsley and cook until wilted.
Serve the stew over rice. At the table, add a generous drizzle of the yogurt sauce to each serving.
Serves about 4.
Friday, January 27, 2012
Pureed Red Lentil and Potato Soup
A little bit Spanish style, with paprika and a bay leaf, and some good quality olive oil on top.
This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.
olive oil
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping
Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.
When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.
Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.
Serves 4-5.
This is suitable for making in the slow cooker as well; just skip the sauteing step and toss everything into the pot.
olive oil
2 medium onions, diced
6 cloves garlic, minced
2 cups chopped tomatoes plus their liquid (canned, or thawed if frozen)
1 1/2 cups red lentils
2 large potatoes, peeled and cubed (about 12 oz. total)
4 cups chicken stock and/or water
1 tsp paprika
1 large bay leaf
Salt and pepper to taste
Good quality extra virgin olive oil for topping
Heat a little olive oil in a soup pot. Add the onion and garlic and saute for 3-4 minutes. Add all remaining ingredients except for the extra virgin olive oil. Bring to a boil, then simmer until the potatoes and lentils are tender, about 25-30 minutes.
When the potatoes and lentils are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Taste and adjust seasonings if needed.
Serve hot, adding a drizzle of extra virgin olive oil to each bowl at the table.
Serves 4-5.
Monday, January 23, 2012
Asian Style Pot Roast
This recipe is definitely a keeper. The Asian flavors of ginger, garlic, and soy sauce come through nicely without being overwhelming, making for a great variation on an old standard. Serve this over rice or noodles (lo mein or regular egg noodles).
2-3 lb brisket, chuck roast, or similar
Salt and pepper
6 cloves garlic, chopped
2 small onions, peeled and quartered
1-inch chunk ginger root, peeled and halved or quartered
1/4 cup soy sauce
3 Tbsp hoisin sauce (optional)
Beef stock
Remove the roast from the refrigerator about an hour before cooking. Generously season it all over with salt and pepper and let it warm up a bit on the counter.
Preheat the oven to 500 degrees. Place the roast in an oven proof pan. Brown in the oven, about 10 minutes on each side.
When the roast is browned, place it in a Dutch oven or similar sized pan. Pour off excess fat if there is much. Add the garlic, onion, and ginger and cook briefly on the stovetop, then add the soy sauce, hoisin sauce, and enough beef stock to cover the meat about three quarters of the way. Bring to a boil, then reduce heat and simmer over very low heat for 3-4 hours, until the meat is very tender. Turn it over once or twice during the cooking time.
When the meat is tender, remove it from the pot to a platter and cut it into slice or chunks. Pour the braising liquid through a sieve to remove the solids, then return it to the pot along with the meat.
Serve the meat over rice or noodles with a generous spoonful of braising liquid.
Serves 4-6.
Note: You can save the leftover braising liquid for another use. It will keep a long time in the freezer and can be added to a slow cooker meal or another stovetop braise for quick preparation.
2-3 lb brisket, chuck roast, or similar
Salt and pepper
6 cloves garlic, chopped
2 small onions, peeled and quartered
1-inch chunk ginger root, peeled and halved or quartered
1/4 cup soy sauce
3 Tbsp hoisin sauce (optional)
Beef stock
Remove the roast from the refrigerator about an hour before cooking. Generously season it all over with salt and pepper and let it warm up a bit on the counter.
Preheat the oven to 500 degrees. Place the roast in an oven proof pan. Brown in the oven, about 10 minutes on each side.
When the roast is browned, place it in a Dutch oven or similar sized pan. Pour off excess fat if there is much. Add the garlic, onion, and ginger and cook briefly on the stovetop, then add the soy sauce, hoisin sauce, and enough beef stock to cover the meat about three quarters of the way. Bring to a boil, then reduce heat and simmer over very low heat for 3-4 hours, until the meat is very tender. Turn it over once or twice during the cooking time.
When the meat is tender, remove it from the pot to a platter and cut it into slice or chunks. Pour the braising liquid through a sieve to remove the solids, then return it to the pot along with the meat.
Serve the meat over rice or noodles with a generous spoonful of braising liquid.
Serves 4-6.
Note: You can save the leftover braising liquid for another use. It will keep a long time in the freezer and can be added to a slow cooker meal or another stovetop braise for quick preparation.
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