chicken and mushroom pasta bake (spaghetti tetrazzini)

Ingredients

• a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 2 handfuls of mixed fresh mushrooms, cleaned and torn
• 1 cup white wine
• 3/4 package dried spaghetti
• 2 1/4 cups heavy cream
• 1 cup Parmesan cheese, grated
• sprig of fresh basil, leaves picked

Directions:
Preheat the oven to 400ºF Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them. Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Plantains

KRAMER: Oh! And get some plantains.

JERRY: Plantains?

KRAMER: Yeah.

JERRY: What the hell is a plantain.

KRAMER: It's part of the banana family. It's a delicacy.

JERRY: You're not getting any plantains.

But in case you do: Get some ripe ones and do something simple like this:

Cut the plantains (3-4 ripe ones is a good amount) into 1-inch pieces. The more uniform you cut them, the better, as they'll cook evenly.

Put oil in a large skillet. Use a more neutral oil like canola. When it gets hot, add the plantains, and set heat to medium. you want them to cook slowly and brown without burning. Be careful near the end to not burn them, even turn the heat down if needed.

Serve with salt and pepper and lime wedges (just salt and pepper works)

Brisket

This just might be Christmas dinner this year. It won't disappoint.

Ingredients
1 4-to 4 1/2-pound flat-cut (also called first-cut) beef brisket, trimmed of most fat
2 tablespoons olive oil
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
1 cup Merlot or other dry red wine
2 pounds onions, sliced
4 medium carrots, peeled, thinly sliced
16 garlic cloves, peeled
1 1/2 cups pitted large prunes (about 8 ounces)
1 tablespoon finely chopped fresh thyme
1/2 cup plus 1 tablespoon prune juice
3 tablespoons plus 1 teaspoon balsamic vinegar
2 tablespoons chopped fresh Italian parsley

Preparation

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan. Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Place pan over 2 burners and bring to boil. Cover pan with heavy-duty foil; place in oven.

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. DO AHEAD: Can be made 2 days ahead. Cover with foil and chill. Bring just to simmer over 2 burners before continuing.

Remove brisket from roasting pan, scraping off juices. Place on work surface;cut across grain into 1/4-inch-thick slices.Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.

Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. DO AHEAD:Can be made 1 day ahead. Cover; chill.

Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.

More info:
Use a slender metal pin, like a turkey lacer, to check whether the brisket is tender. Insert the pin into the thickest part; if it meets no resistance, the brisket is done.

What to drink:
You used Merlot to cook the brisket, so why not pour a Merlot as well? Try the Yarden 2002 Merlot ($22), produced at a winery in Israel's Golan Heights. The kosher wine has ripe plum flavors and a spicy finish.

Meatloaf

Ingredients
1 lb. ground beef
1 lb. ground pork
1 onion, chopped (small pieces)
1-2 eggs
Worcestire sauce, to taste
salt and pepper
1/2 cup to 1 cup Old fashioned oats
Ketchup to taste
3-4 pieces of bacon

Directions
Preheat oven to 350 degrees.
Mix together all ingredients with a form and hands. Crack the eggs in and mix with hands. Pack into bread or meatloaf pan. Put slices of bacon on top.
Pour fat off once while cooking and once again when done.
Usually cooks for about 60-75 minutes. Make sure bacon is crisp, if necessary, remove the pieces and put them on tinfoil to finish.

Carrot Ginger Soup

Ingredients

1 tablespoon vegetable oil
4 medium onions, sliced
1 (3 inch) piece ginger 6 cups vegetable stock
8 large carrots, roughly cut into evenly sized pieces
2 teaspoons salt
1/4 teaspoon freshly ground pepper

Directions
Heat the vegetable oil in a large sauce pot over low heat and saute the onions until they are translucent.
Cut the peeled giner into 1 inch slices and then roughly chop.
Add the chopped ginger to the onions and saute for another 2 minutes. Increase heat.
Add the stock and carrots. Simmer over medium meat until the carrots are tender. Season with salt and pepper.
Puree

Apple Crumble, King Arthur

Ingredients

FILLING

• 2 lbs granny smith apples (about 5 medium to large)
• 1 lb apple, McIntosh (about 2 large) or apple, Cortland (about 2 large)
• 1/4 cup rum or apple cider
• 2 tablespoons butter, melted
• 2 tablespoons boiled cider (optional but good)
• 3/4 cupbrown sugar
  
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ginger, ground
• 3 tablespoons flour
• 1/4 teaspoon salt

STREUSEL TOPPING

• 1/2 cup flour
• 1/2 cup rolled oat, old fashioned
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 8 tablespoons butter (one stick)

Directions

1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.

TOPPING:.

1. In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
2. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
3. Sprinkle topping over the filling.
4. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.

Shepherd's Pie

Ingredients
1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1 pound ground lamb (or substitute half with another ground meat)
1 cup beef or chicken broth
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
2 pounds russet potatoes, peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

Directions

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

Chickpeas With Baby Spinach

This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon cumin seeds, lightly toasted and ground

Salt, preferably kosher salt, and freshly ground pepper to taste

1 tablespoon tomato paste

1 (15-oz.) can chickpeas, drained and rinsed

1 cup chicken or vegetable stock, or water

Cayenne to taste

1 6-oz. bag baby spinach

1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, cumin, tomato paste and 1/2 teaspoon salt. Cook, stirring for one to two minutes, until fragrant and the tomato paste has turned a darker color. Add the chickpeas, the stock or water, and the cayenne, and bring to a simmer. Cover, reduce the heat, and simmer 10 minutes.

2. Stir in the spinach, a handful at a time, stirring until each addition of spinach wilts. Add salt to taste and simmer uncovered, stirring often, for five minutes. Add lots of freshly ground pepper, taste and adjust salt and cayenne, and serve.

Roasted chicken with mixed vegetables

Ingredients

1.5 lbs. chicken thighs

Salt and pepper to taste

1/4 cup olive oil

4 large carrots, cleaned and sliced

2 shallots or 4-5 garlic cloves sliced

1 pint brussels sprouts, halved

In a large skillet, season the chicken with salt and pepper and olive oil. Sear in hot pan to brown outside and place in the oven (pan should be large enough to hold all of the chicken and all of the vegetables). Bake at 375 degrees.

When chicken is in the oven for 15 minutes, add the remaining ingredients. Roast for approximately 45 minutes.

Tuna and Bean Salad

Tuna and Bean Salad

This easy, light meal salad offers both protein and omega-3 fatty acids. A more authentic version would call for tuna in olive oil, but I actually prefer water-packed tuna.

1 small red onion, peeled and very thinly sliced

1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar

1 (6 1/2-ounce) can water-packed tuna, drained

1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed

2 tablespoons finely chopped flat-leaf parsley

Salt and freshly ground pepper

1 small or medium garlic clove, finely minced

1/2 teaspoon Dijon mustard

3 tablespoons extra virgin olive oil

1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)

1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.

2. In a medium bowl or salad bowl, combine the tuna, beans, onions, and parsley.

3. In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve.

Yield: Serves two as a main dish, four as a starter

Advance preparation: This salad will keep for a couple of days in the refrigerator.

Pappardelle with Lamb Ragù

Ingredients

3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1 1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
One 28-ounce can diced tomatoes
1 1/4 cups chicken stock or low-sodium broth
3/4 pound pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint

Directions

1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes. Add the tomatoes and their juices, along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
2. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat. Serve the pasta in bowls, topped with the ricotta and mint.

Granola

4 cups old-fashioned oats
1 cup coarsely chopped nuts (whatever you like - pecans, cashews, almonds)
1 cup raw (unroasted) sunflower seeds
1/2 cup shredded unsweetened coconut
1/2 tsp. salt
6 tablespoons pure maple syrup
6 tablespoons light-tasting vegetable oil or sunflower oil
1 cup dried fruit (whatever you like - cranberries, apricots, etc.)

1. Preheat oven to 300 degrees. Toss the oats, nuts, sunflower seeds, coconut and slat to mix in a large bowl.
2. Combine the maple syrup and oil in a saucepan; warm over low heat. Pour over the oat mixture. Stir with a wooden spoon very well to coat all oats.
3. Spread - no more than about 1/2 inch thick - on baking sheets (you can use parchment paper if you have it) and cook for 30 to 40 minutes flipping with a spatula once.
4. Cool thoroughly, then stir in the dried fruit.

You can try different things and substitute different nuts. I also sometimes toast the pecans with some honey on them. A few other ideas they say: ginger, cinnamon, dried cherries, mixed tropical fruits

Pesto

Wait for the spring, and then make this once a week.

3 garlic cloves
1/4 cup pine nuts (walnuts or almonds are ok too, but pine nuts are best)
2 cups or more of fresh basil leaves
a handful of fresh parsley leaves
8 tablespoons (half cup) of olive oil
1 lb pasta (rigatoni or penne are good)
parmesan cheese in abundance

Steps:
1. Boil your pasta water
2. Saute the pine nuts in half of the oil until they are starting to brown (do it at low temp to control the cooking)
3. Add garlic to the oil/pine nut mixture with about a minute left in the cooking time so it gets slightly sauteed.
4. Place basil and parsley in a cuisinart, chop
5. Add pine nuts, garlic and oil, add rest of oil. Chop
6. Cook pasta and add to a bowl with pesto sauce. Mix and stir well. Add 1-2 tablespoons of pasta cooking water
7. Salt and pepper and parmesan to taste

Best served cold, so if you have time, put in the fridge for an hour or so.

Chicken Tortilla Soup (Rick Bayless)

Ingredients

1 large jalapeno, stemmed and seeded (unless you want the soup spicy in which case I leave half with the seeds and stems in it)
One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4-inch thick
3 garlic cloves, peeled
2 quarts chicken broth
1.25 lbs. boneless, skinless chicken breast halves, cut into 1/2-inch cubes
1 large ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch cubes
1 1/2 cups (6 ounces) shredded Mexican melting cheese (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild cheddar
A generous 4 cups (about 6 ounces) roughly broken tortilla chips
1/2 cup Mexican crema, sour cream or creme fraîche for garnish
1 large lime, cut into 6 wedges, for serving

Directions

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won’t completely puree the chile.)

Heat the oil in a medium (4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon (depending on the saltiness of the broth).

Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese and tortilla chips between serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Pass the lime separately

Popovers

Not a health food, but so damn good. I don't own a popover pan, and you don't need one, so long as you have a muffin pan. I'm sure Bittman would agree that there's already too many gadgets and specialty items in most kitchens (mine included), and since I'd follow Bittman into battle, I'll underline the fact that you don't need a popover pan.

Ingredients:
Unsalted butter, for greasing the pan
6 large eggs
2 cups milk
6 tablespoons melted butter
2 cups sifted flour
1 teaspoon salt

Directions
1. Preheat oven to 375 degrees
2. Beat the eggs lightly, then add the milk and melted butter and stir to combine. Gradually stir in the flour and salt. Beat just until the mixture is smooth. Don't overbeat. (If the mixture is not smooth, strain it).
3. Pour the mixture into a pitcher or measuring cup, and then pour into the muffin pan. Fill the cups almost to the top.
4. Bake for 50 minutes. Do not open the oven door during baking.
5. After 50 minutes, remove the popovers from the oven, cut several slits in the top of each and return to the over for 5 to 10 minutes.
6. Immediately remove the popovres from the cups (makes about 10)

Larkin Family Chile

I've made this probably 2 dozen times. Really, really good.

Ingredients:
Part 1
24 oz. beer
2 teaspoons salt
2 teaspoons pepper
2 teaspoons paprika
2 teaspoons sugar
1/2 teaspoon sage
1 TBSP cumin
4 TBSP chili powder
3 lbs. ground beef
Part 2
3 TBSP. A-1 sauce
1/2 cup red wine vinegar
1 TBSP soy sauce
1 large can chopped tomatos
1 12 oz. can tomato paste
1/3 cup cornmeal
4-5 cloves garlic
7-8 ounces canned diced chilis
1.5 lbs. pork cubed (I usually get boneless pork chops)
2 diced jalapenos (tune the spice level up or down by leaving the ribs on, but then this will be very spicy)

*For serving, cheddar cheese, sour cream, fritos (serve on bed of fritos, it works)
Directions
Part 1
1. Brown and drain 3 lbs. ground beef
2. Place ground beef in a large pot and add other part 1 ingredients (I use the same pot to brown the meat and then to make the chili)
3. Blend this well, cover & simmer for 2 hours, stirring periodically

Part 2
1. After 2 hours, add Part II ingredients
2. Simmer this for 3 additional hours, stirring periodically
3. Serve over bed of fritos w/ sour cream, shredded cheese on top

Goes great with Caribbean Corn bread recipe.

Rosemary-Roasted Salmon

Ingredients
serves 4

* 2 large bunches fresh rosemary
* 1 large red onion, thinly sliced
* 1 2-pound center-cut salmon fillet with skin
* 2 large lemons, thinly sliced
* 1/3 cup olive oil

Preparation


Preheat oven to 500°F. Arrange half of rosemary sprigs in single layer in center of heavy baking sheet. Arrange sliced red onion atop rosemary. Place salmon, skin side down, atop red onion. Sprinkle with salt and pepper. Cover salmon with remaining rosemary sprigs. Arrange lemon slices over rosemary. Drizzle olive oil over. Sprinkle lemon slices with salt. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Roast salmon until just cooked through, about 20 minutes. Transfer salmon to plates. Serve with roasted onions and lemon slices.

Cook's Illustrated's Best Drop Biscuits

- makes 12 biscuits -
Ingredients

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon table salt
1 cup cold buttermilk
8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
Procedure

1. Adjust oven rack to middle position and heat oven to 475°F. Whisk flour, baking powder, baking soda, sugar, and salt in large bowl. Combine buttermilk and 8 tablespoons melted butter in medium bowl, stirring until butter forms small clumps.

2. Add buttermilk mixture to dry ingredients and stir with rubber spatula until just incorporated and batter pulls away from sides of bowl. Using greased 1/4-cup dry measure, scoop level amount of batter and drop onto parchment-lined rimmed baking sheet (biscuits should measure about 2 1/4 inches in diameter and 1 1/4 inches high). Repeat with remaining batter, spacing biscuits about 1 1/2 inches apart. Bake until tops are golden brown and crisp, 12 to 14 minutes.

3. Brush biscuit tops with remaining 2 tablespoons melted butter. Transfer to wire rack and let cool 5 minutes before serving.

Asian Pasta With Tofu, Shiitake Mushrooms and Broccoli

I like to use soba -- buckwheat pasta -- for this dish. Soba has a nutty flavor and contributes a measure of all-important whole grain to the dish.

1 pound broccoli, crowns broken or cut into small florets, stems peeled and diced

2 tablespoons canola oil or peanut oil

6 ounces shiitake mushrooms, stems removed, caps quartered

2 plump garlic cloves, minced

2 teaspoons minced fresh ginger

6 scallions, white and light green parts only, sliced

1/2 teaspoon hot red pepper flakes

1/2 pound firm tofu, sliced and drained on paper towels

1 cup chicken stock or vegetable stock

2 tablespoons soy sauce (more to taste)

1/2 pound buckwheat pasta (soba), udon noodles or dried rice sticks (soak rice sticks in hot water for 20 minutes)

1/4 cup chopped cilantro

2 teaspoons Chinese sesame oil

1. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and blanch for 1 minute. Remove to the ice water. Allow to cool, then drain and dry on paper towels. Cover the pot of water and keep hot.

2. Heat a wide, heavy skillet or wok over medium-high heat and add 1 tablespoon of the oil. When it is rippling hot, add the mushrooms and sear for 5 minutes, stirring from time to time. Turn the heat to medium, add the garlic, ginger, scallions, and red pepper flakes and cook for another 30 seconds to a minute, until fragrant. Remove from the heat and transfer the contents of the pan to a bowl.

3. Return the pan to medium-high heat and heat the remaining tablespoon of oil until rippling. Add the tofu and sear on both sides until it begins to color, about 1 minute per side. Add 1 teaspoon soy sauce and stir together. Return the mushroom mixture and the broccoli to the pan. Add the stock and soy sauce, bring to a simmer and turn the heat to low. Simmer uncovered for a minute or two, until the broccoli is crisp-tender, then turn off the heat.

4. Meanwhile, bring the pot of water back to a boil and add the pasta. Cook soba or udon noodles until al dente, about 5 minutes. Cook softened rice noodles for 1 minute. Drain and toss with the mushrooms and the broccoli. Heat through, add the cilantro and sesame oil, toss together, and serve.

Yield: Serves 4 generously

Advance preparation: You can prepare the ingredients and blanch the broccoli hours ahead of cooking the dish. The stir-frying is a last-minute operation.

Brussels Sprouts With Bacon and Figs

That Bittman is a freaking genius!

Brussels Sprouts With Bacon and Figs

2 tablespoons olive oil

4 to 8 ounces bacon, chopped

1 pound Brussels sprouts, stems trimmed

1 cup dried figs, stemmed and quartered

Salt and freshly ground black pepper

2 teaspoons balsamic vinegar, or more to taste.

1. Put a large skillet over medium heat and add oil, then bacon. Cook, stirring occasionally, until it starts to crisp, 5 to 8 minutes.

2. Meanwhile, put sprouts through feed tube of a food processor equipped with a slicing attachment and shred. (You can also do this with a mandoline or a knife.)

3. Add sprouts, figs and 1/4 cup water to pan; sprinkle with salt and pepper, turn heat to medium, and cook, undisturbed, until sprouts and figs are nearly tender, about 5 to 10 minutes. Turn heat to medium-high and cook, stirring occasionally, until any remaining water evaporates, another 5 to 10 minutes. Add vinegar, taste, adjust seasoning and serve.

Yield: 4 servings.

Bread - Fast & No-Knead

In the fall & winter, I make a lot of bread. I use this recipe from Mark Bittman as a starting point.

Start with preparation below, and then add rosemary, olives, cheese, nuts, anything you want in your bread.

3 cups bread flour

1 packet ( 1/4 ounce) instant yeast

1 1/2 teaspoons salt

Oil as needed.

1. Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature, about 70 degrees.

2. Lightly oil a work surface and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

3. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

4. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: 1 big loaf.

Sweet Potato & Butternut Squash Soup

So good, so healthy, so hearty, so easy. Doesn't get much better than that on a cold, rainy day in the fall.

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced

6 cups water, chicken stock, or vegetable stock

Salt to taste

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Yield: Serves 6

Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)

Pernil - Pork Butt

The longer you cook it, the better. I've cooked it 3-4 hours, and that was not enough. But cooking it 6-8, well then you've got something. Goes great with the beans, and the Caribbean corn bread up on the blog.



Time: At least 3 hours

1 pork shoulder, 4 to 7 pounds (or use fresh ham)

4 or more cloves garlic, peeled

1 large onion, quartered

2 tablespoons fresh oregano leaves or 1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon ancho or other mild chili powder

1 tablespoon salt

2 teaspoons freshly ground black pepper

Olive oil as needed

1 tablespoon wine or cider vinegar

Lime wedges for serving.

1. Heat oven to 300 degrees. Score meat’s skin with a sharp knife, making a cross-hatch pattern. Pulse garlic, onion, oregano, cumin, chili, salt and pepper together in a food processor, adding oil in a drizzle and scraping down sides as necessary, until mixture is pasty. (Alternatively, mash ingredients in a mortar and pestle.) Blend in the vinegar.

2. Rub this mixture well into pork, getting it into every nook and cranny. Put pork in a roasting pan and fill bottom with water (I had good success covering much of the pork with water and other liquid). Roast pork for several hours (a 4-pound shoulder may be done in 3 hours), turning every hour or so and adding more water as necessary, until meat is very tender. Finish roasting with the skin side up until crisp, raising heat at end of cooking if necessary.

3. Let meat rest for 10 to 15 minutes before cutting it up; meat should be so tender that cutting it into uniform slices is almost impossible; rather, whack it up into chunks. Serve with lime.

Yield: At least 6 servings.

Sunday Beans

To the below list, add one more ingredient: Beano. Seriously, if you pop a couple of Beanos before eating these beans, you will want to have them every Sunday. If you don't...well, just go with Beano...


Ingredients
2 tablespoons olive oil
4 ounces slab bacon, diced
1 medium yellow onion, peeled and diced
3 cloves garlic, peeled and minced
1 medium red pepper, seeded and diced
2 tablespoons ground cumin
1 tablespoon ground coriander
1 cup orange juice
1/2 cup pineapple juice
3 (151/2-ounce) cans red kidney beans, drained
Kosher salt and freshly ground black pepper.

Preparation
1. Heat a large saucepan over medium-high heat. Add the olive oil and, a few moments later, the bacon. Cook, stirring occasionally, until the fat has begun to render out of the bacon and the meat is beginning to crisp, about 5 minutes.

2. Lower the heat to medium and add the onion, garlic and pepper. Cook, stirring occasionally, until the vegetables have softened, 5 to 7 minutes.

3. Add the cumin and coriander. They will absorb the heated oil in the pan and grow fragrant. Stir for 1 to 2 minutes and then add the juices. Raise the heat to high until the mixture begins to simmer, then lower the heat and reduce to ¤ of its volume. Taste and adjust the seasonings.

4. Stir in the beans. After 5 minutes stir again, then taste and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little juice or water if necessary. Stir occasionally.) Serve with white rice. Serves 8.

Caribbean Corn Bread

I haven't had better corn bread. Seriously. Chrissy has made this recipe at least a dozen times, it's always a hit, never any leftovers. Make it, thank me later.

Ingredients
1 cup all-purpose flour
1 cup cornmeal
2 tablespoons baking powder
1 teaspoon salt
1/2 (2 sticks) unsalted butter, at room temperature
3/4 cup sugar
4 large eggs
1 1/2 cups canned cream corn
1/2 cup canned crushed pineapple, drained
1 cup shredded Monterey Jack or mild white Cheddar cheese

Preparation
1. Preheat your oven to 325o.

2. Butter and flour a 9-inch square glass cake pan. (You can use a metal cake pan, but I’ve found the old-fashioned glass Pyrex brand works best.)

3. In a mixer, cream the butter and the sugar. While the mixer is running, add the eggs one at a time, beating well after each addition. On a low speed, add the dry ingredients, and mix until blended well.

4. Pour the batter into the prepared pan and bake until a tester stuck in the center comes out clean, about one hour to an hour and fifteen minutes. Do not undercook the cornbread. It should be golden brown on top when done.

Deconstructed Turkish Dumplings

Off the hook. Seriously, this is one of the best recipes I've ever made. If you have good ground lamb or good eggplant that's reason enough to make it. If you want to impress someone, even better. It's really good & really easy.

Recipe: Pasta with Turkish-Style Lamb, Eggplant and Yogurt Sauce Time: 45 minutes

1 large eggplant, about 1 pound, in 1/2 -inch cubes
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher or coarse sea salt, more to taste
3 fat garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh mint or dill, more to taste
1/2 pound bowtie or orecchiette pasta
2 to 6 tablespoons unsalted butter, to taste
2/3 cup plain Greek yogurt.

1. Preheat oven to 500 degrees. Bring a pot of water to boil for pasta.

2. Toss eggplant with 4 tablespoons oil and a large pinch of salt. Spread on a baking sheet, making sure there is room between pieces, and roast until crisp and brown, 15 to 20 minutes.

3. In a large skillet, heat remaining tablespoon oil. Add 2 minced garlic cloves and the shallot and sauté until fragrant, 1 to 2 minutes. Add lamb, 1/2 teaspoon salt, red pepper flakes and black pepper to taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint or dill and cook for another 2 minutes. Stir eggplant into lamb. Taste and adjust seasonings.

4. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter: the amount is to your taste. Let cook until it turns golden brown and smells nutty, about 5 minutes. In a small bowl, stir together yogurt, remaining garlic and a pinch of salt.

5. Drain pasta and spread on a serving platter. Top with lamb-eggplant mixture, then with yogurt sauce. Pour melted butter over top. Sprinkle on additional red pepper and more mint or dill. Serve immediately.

Yield: 2 to 3 servings.

Note: Turkish or Aleppo (Syrian) red pepper flakes are sold at specialty markets and at kalustyans.com. You may also substitute ground chili powder. Do not use crushed red pepper flakes; they will be too hot for this dish.

Greek-Style Nachos

I'm making these for the second time on Thursday (aug 20) for a bunch of sales folks at work. They should be good for business, even if it isn't good for my masculinity rep.

4 pita pockets, white or whole wheat, cut into wedges
About 1/2 cup olive oil
Salt
4 ounces feta cheese
1/2 cup yogurt, preferably whole-milk
1/2 cup chopped fresh mint
1 lemon
Freshly ground black pepper
1 medium onion, chopped
1/2 pound ground lamb
1 tablespoon ground cumin
2 or 3 medium ripe tomatoes, chopped
1 medium cucumber, peeled and seeded if necessary, and chopped
1/2 cup calamata olives, pitted and halved (optional).

1. Heat oven to 350 degrees Arrange pita wedges in one layer on baking sheets and brush or drizzle with a tablespoon or two of olive oil. Bake until they begin to color, turning once or twice, about 10 minutes. Sprinkle with salt, turn off oven and put chips back in to keep warm.

2. In a blender or food processor, combine feta, yogurt, 1/4 cup olive oil, mint and zest and juice of lemon; sprinkle with salt and pepper. Blend or process until smooth. (You can also mash mixture by hand, with a fork.)

3. Put two tablespoons of oil in a skillet over medium-high heat and cook onions until soft, about 5 minutes. Add lamb and cumin and sprinkle with salt and pepper; continue cooking until meat is cooked through, about 5 to 10 minutes more. Put chips on a serving plate and top with lamb, sauce, tomatoes, cucumbers and olives if you’re using them.

Yield: 4 servings.

Blueberries & Watermelon

I've never had blueberries and watermelon together. They turn out to be a perfect complement. Try it.

Roasted Chicken Thighs With Peaches, Basil and Ginger

Time: 30 minutes

1/2 pound hard peaches (about 1 large or 2 to 3 small ones, see note)

1 pound boneless, skinless chicken thighs, cut into 1-inch strips

2 tablespoons extra virgin olive oil

2 tablespoons dry (fino) sherry

2 tablespoons chopped fresh basil

2 garlic cloves, minced

1 inch-long piece fresh ginger root, grated

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Crusty bread or rice for serving.

1. Preheat oven to 400 degrees. Halve peaches, remove pits and slice fruit 1/2 inch thick.

2. In a 9-by-13-inch pan (le crueset round worked well), toss all ingredients except 1 tablespoon basil. Roast until meat is cooked through and peaches are softened, about 20 minutes.

3. Finish under the broiler for about 7-8 minutes to crisp up the chicken.

4. Garnish with remaining basil. Sauce will be thin, so serve with crusty bread for sopping or over rice.

Yield: 3 servings.

Note: Peaches can be any stage of ripeness, but firmer ones are easier to work with.

Beef Enchiladas with Salsa Verde

Serves 4
1 lb. tomatillos (about 15 medium), husked and rinsed
3 jalapenos, stemmed and halved lengthwise (seeded)
1 large yellow onion, half cut into 4 wedges, half chopped
2/3 cup roughly chopped cilantro
1 1/2 tbs. oil
1 lb. ground beef
2 tsp. ground cumin
8, 6 inch corn tortillas
1 1/2 cups shredded monterey jack cheese

Bring a med. pot of salted water to a boil. Add the tomatillos, jalapenos, and onion wedges, cover and simmer until tender about 10 minutes. Drain well and transfer to a blender along with 1/3 cup of the cilantro. Puree until just slightly chunky and season to taste with salt.

Meanwhile, heat 1 tbs. of the oil in a large skillet over med-high heat. Add the beef, chopped onion, cumin, 1 tsp. salt and 1/4 tsp. pepper and cook, stirring occasionally to break up the meat, until cooked through, about 5 minutes. Stir 1/2 cup of the salsa verde into the beef.

Position a rack about 6 inches from the broiler and heat the broiler to high. Grease a 9X13-inch metal or ceramic baking dish with the reamining 1/2 tbs. oil.

Wrap the tortillas in a few slighlty damp paper towels and microwave on high until warm, 30 to 45 seconds. Working with one tortilla at a time, spoon some of the beef mixture down the center of the tortilla and sprinkle with 1 tbs. of the cheese. Roll up snugly and ttransfer to the prepared baking dish, seam side down. REpeat. Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining chese. Broil 3 to 5 minutes.

Moroccan Chicken with Green Olives and Lemon

Epicurious.com

Ingredients

• 2 Meyer lemons or regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.