Welcome! This is my brand new food blog!
From: The Minimalist
2 tablespoons olive oil
4 skinless chicken thighs
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons ground coriander
1 tablespoon ground cumin
1 1/2 teaspoons ground cinnamon
1/2 cup chopped dried apricots
1 cup chopped tomato (fresh or canned or boxed, with juice)
2 cups cooked or canned chickpeas, drained, with the liquid reserved
1 to 2 cups chicken stock, bean liquid or water, or more as needed
1/2 cup bulgur
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley, for garnish.
1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.
2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.
3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.
Yield: 4 servings.
From: The Minimalist
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh.
1. Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
2. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
3. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Yield: 4 to 6 servings
Chicago Italian Beef Sandwich
1 5-lb rump roast
1 medium onion, diced
2 cups beef stock
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp thyme
1 tsp dried marjoram
1 bay leaf
1 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
1 green pepper, seeded and chopped
1 Tbsp fresh basil (optional)
Italian bread or rolls
Preheat the oven to 300°F (160°C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°F (60°C). Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.
Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.
Slice the beef thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.
Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.
Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).
3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.
Preparation time: 10 minutes
Cooking time: 1 hour and 40 minutes
Yield: 6 servings
2 pounds pork shoulder or butt
Salt and pepper to taste
1 1/2 pounds lard or pork fat or shortening
1 medium red onion
1 bunch cilantro
5 serrano chiles
Cut the pork into 2-inch cubes.
Generously season the pork all over with salt and pepper.
Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.
You can refrigerate the fat for future use.
Preheat oven to 400 degrees.
Dice the red onion.
Chop the cilantro and chiles.
When cool enough to handle, shred the pork by hand or with the tines of two forks.
In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.
Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.
Challah, or hallah, is a delicious bread with a deep brown crust and soft white crumb. Challah has become the best-loved egg bread in much of the United States. Baking challah at home is a joy because of its tantalizing aroma and wonderful fresh taste.
Preparation time: 30 minutes, plus 3 1/4 hours rising time
Cooking time: 40 minutes
Yield: 1 medium loaf (about 16 servings)
1/2 cup plus 2 tablespoons warm water (105 to 115 degrees F)
1 envelope dry yeast
About 2 3/4 cups unbleached all-purpose flour (more, if needed)
1 1/2 teaspoons salt
2 teaspoons sesame seeds or poppy seeds (optional)
Pour 1/4 cup warm water into small bowl.
Sprinkle yeast over water.
Sprinkle 1 teaspoon sugar over yeast.
Let stand until foamy, about 10 minutes.
Stir if it’s not smooth at the end of 10 minutes.
Sift 2 3/4 cups flour into a large bowl.
Make a large deep well in center of flour.
Add yeast mixture, remaining sugar, oil, 2 eggs, remaining water, and salt to well.
With a wooden spoon, mix ingredients in well until blended.
Begin mixing in flour with spoon.
Mix with your hand when it becomes difficult with the spoon.
Mix until ingredients come together as a dough. The dough should be soft and sticky.
Knead the dough, adding flour by tablespoons if necessary to prevent excessive sticking, until dough is smooth and feels elastic, about 7 minutes.
To knead, push the dough away from you against the work surface with the palm of your hand. Turn dough and fold the top third down toward you. Repeat.
Oil a large bowl.
Put dough in oiled bowl and turn dough over to oil all surfaces.
Cover with warm, slightly damp towel or plastic wrap.
Let rise in warm draft-free area until doubled in volume, about 1 1/4 hours.
Remove dough with rubber spatula to work surface.
Knead dough again, this time lightly.
Clean bowl to remove any bits of dough.
Return dough to bowl, cover, and let rise again until doubled, about 1 hour.
Lightly oil baking sheet.
Knead the dough lightly on work surface.
Flour it lightly only if the dough sticks.
Shape dough in a rough log and cut in 3 equal parts.
Knead one part briefly and shape in log.
Roll back and forth firmly on working surface, pressing with your hands and elongating log from center to edges as you roll.
You want to form a smooth rope about 20 inches long and 3/4 inch wide.
Taper rope slightly at ends.
Repeat Steps 23 through 25 with other two parts of dough.
Put ropes of dough side by side, with one end of each closer to you.
Cover the far end of the rope on your right side with end of center rope and then with end of left rope. Press to join.
Bring left rope over center one.
Continue bringing outer ropes alternately over center one, braiding tightly.
Pinch each end and tuck them underneath.
Set braided bread carefully on oiled baking sheet.
Cover shaped loaf with a warm, slightly damp towel.
Let rise until nearly doubled in size, about 1 hour.
Preheat oven to 375 degrees F.
Beat remaining egg in a small bowl with a pinch of salt.
Brush loaf gently with beaten egg and sprinkle with seeds.
Bake challah about 40 minutes, or until top and bottom of bread are firm and bread sounds hollow when tapped on bottom.
Carefully transfer bread to rack and cool.
From: Steamy Kitchen
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)
1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.
2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)
4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.
From: Simply Recipes
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
- 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.