The other week Jason (who LOVES spicy food) made some pimenton. So now we have a 32 oz. jar of pimenton and I was wondering how in the world we were going to use it all. I looked and saw this recipe.
Braised Ribs with Spicy Adobo
(Caribbean)
Makes: 4 servings
Time: At least 1 1/2 hours
3-4 pounds spareribs, more or less, separated into individual ribs (I used a roast)
Salt and black pepper to taste
1 tablespoon minced garlic
1 medium onion, peeled and quartered (I chopped it since Jason like it that way)
2 teaspoons fresh oregano or marjoram leaves
1 tablespoon pimenton
2 cups chopped tomatoes with their liquid (canned are fine)
1 tablespoon wine vinegar
1. Place a large deep skillet with a lid over medium-high heat and add the ribs, (roast). Cook, turning as necessary and sprinkling with salt and pepper, until they are well browned, at least 10 minutes. Transfer to a plate.
2. Preheat the oven to 350 degrees F. Turn the heat under the pan to medium and add garlic, onion, oregano, more salt and pepper, and pimenton. Cook, stirring occasionally, until the onion is well softened, about 10 minutes. Add the tomatoes and vinegar and cook, stirring occasionally, until the tomatoes begin to soften, 5 to 10 minutes. Add the ribs, cover, and put the pan in the oven.
3. Cook until the ribs are tender and just about falling from the bone, an hour or more. Serve immediately or cover and refrigerate for up to 2 days; reheat gently before serving.
Friday, August 28, 2009
Tuesday, August 25, 2009
Lassi Meethi
Jason and I love Indian food and when we go out we will sometimes share a mango lassi. I saw that the Bittman book had a lassi recipe than had a mango option, so we decided to try it. I made it this morning (because the mango I bought was not looking so good). We both tried it and it is good I like it, but next time I think I might put extra mango and less cardamon.
Lassi Meethi (Sweet Yogurt Shake)
India
Makes: 4 servings
Time: 10 minutes
2 cups whole -milk yogurt
1/2 teaspoon ground cardamon, or to taste
2 tablespoon sugar, or to taste
pinch of salt
1 cup ice cube
Combine all the ingredients in a blender with 1 cup cold water. Blend until smooth and serve.
Mango (of other fruit) Lassi
Add 1 cup pulp of mango, peach, or other fruit to the mix.
Rate:
Veronica 7
Jason 7.3
Lassi Meethi (Sweet Yogurt Shake)
India
Makes: 4 servings
Time: 10 minutes
2 cups whole -milk yogurt
1/2 teaspoon ground cardamon, or to taste
2 tablespoon sugar, or to taste
pinch of salt
1 cup ice cube
Combine all the ingredients in a blender with 1 cup cold water. Blend until smooth and serve.
Mango (of other fruit) Lassi
Add 1 cup pulp of mango, peach, or other fruit to the mix.
Rate:
Veronica 7
Jason 7.3
Tuesday, August 18, 2009
Beef Daube
We had a roast in the freezer and wanted to try something new. We had all of the ingredients for this (except for the orange, which Veronica ran out to get while I got this started)... Oh, and we had some cubed pancetta in the fridge, so I used that rather than bacon. It was pretty good... but we decided we'd probably not repeat this too regularly.
After I started cooking this, I looked online to find that there wasn't much consistency between recipes. I'm trusting Bittman on this one. Some others coated the beef in flour before cooking it (sounds like a good idea, but I don't know that this needs any thickening)... Others had you put the vegetables in in large pieces and then fish them out before serving (seems a bit wasteful to me... if you're going to cook them, why not eat them)... Others changed up the seasonings a bit.
Bittman suggests a Beef Daube with Olives and Dried Fruit as a "superior" recipe, but Veronica and I don't really dig olives and didn't have dried fruit in the house, so...
Beef Daube (France)
Makes 4 servings
Time: at least 2 hours, somewhat unattended
1 T. extra virgin olive oil
1/2 pound good-quality slab bacon, cut into 1/2-inch cubes
2 pounds boneless beef chuck or brisket, cut into 1 1/2 to 2-inch cubes
Salt and black pepper to taste
2 large onions, chopped
2 celery stalks, chopped
3 carrots, chopped
5 garlic cloves, peeled and lightly smashed
3 or 4 fresh thyme sprigs
1 fresh rosemary sprig or 1 teaspoon dried
2 or 3 strips orange peel
1 cup rough red wine, preferably from the south of France-something like Cahors or Cotes-du-Rhone
1 T. red wine vinegar
Stock or water as necessary
1. Put the olive oil in a Dutch oven or flameproof casserole with a lid and turn the heat to medium. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. REmove with a slotted spoon, add hte meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
2. Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, and orange peel, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and vinegar and let them bubble for a minute, hten return the meat to the pan.
3. Cover and adjust the heat so the mixture simmers gently for about an hour, then add the bacon. Re-cover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long.
4. Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.
Rating:
Veronica - 7 overall (10 as far as beef stews go)
Jason - 6.9
After I started cooking this, I looked online to find that there wasn't much consistency between recipes. I'm trusting Bittman on this one. Some others coated the beef in flour before cooking it (sounds like a good idea, but I don't know that this needs any thickening)... Others had you put the vegetables in in large pieces and then fish them out before serving (seems a bit wasteful to me... if you're going to cook them, why not eat them)... Others changed up the seasonings a bit.
Bittman suggests a Beef Daube with Olives and Dried Fruit as a "superior" recipe, but Veronica and I don't really dig olives and didn't have dried fruit in the house, so...
Beef Daube (France)
Makes 4 servings
Time: at least 2 hours, somewhat unattended
1 T. extra virgin olive oil
1/2 pound good-quality slab bacon, cut into 1/2-inch cubes
2 pounds boneless beef chuck or brisket, cut into 1 1/2 to 2-inch cubes
Salt and black pepper to taste
2 large onions, chopped
2 celery stalks, chopped
3 carrots, chopped
5 garlic cloves, peeled and lightly smashed
3 or 4 fresh thyme sprigs
1 fresh rosemary sprig or 1 teaspoon dried
2 or 3 strips orange peel
1 cup rough red wine, preferably from the south of France-something like Cahors or Cotes-du-Rhone
1 T. red wine vinegar
Stock or water as necessary
1. Put the olive oil in a Dutch oven or flameproof casserole with a lid and turn the heat to medium. Add the bacon and cook, stirring occasionally, until it is crisp and has given up most of its fat, about 10 minutes. REmove with a slotted spoon, add hte meat, and raise the heat to medium-high. Cook, turning the cubes as they brown and sprinkling them with salt and pepper, until the meat is brown and crisp all over, at least 10 minutes. Remove with a slotted spoon.
2. Reduce the heat to medium and add the onions, celery, carrots, garlic, thyme, rosemary, and orange peel, along with some more salt and pepper, and cook, stirring occasionally, until the onions soften, about 5 minutes. Add the wine and vinegar and let them bubble for a minute, hten return the meat to the pan.
3. Cover and adjust the heat so the mixture simmers gently for about an hour, then add the bacon. Re-cover and continue to cook until the meat is tender, adding a little more liquid if the mixture threatens to dry out. Depending on the meat, the dish could be done in as little as 30 minutes more or in three times as long.
4. Taste and adjust the seasoning, then garnish and serve or cover and refrigerate for up to 2 days before reheating.
Rating:
Veronica - 7 overall (10 as far as beef stews go)
Jason - 6.9
Cabbage and Potato Soup
This past weekend Jason and I had indoor BBQ and I made myself some crispy kale. Having no idea what to do with the left over kale I turned to "the book". I found this recipe and thought I could use a few different ingredients. BOY oh BOY this is good! I used a 1/2 lb. of smoky chicken sausage instead of bacon, kale not cabbage, and two cups pork stock (homemade) and six cups beef stock (store bought). Instead of the caraway seeds I used rosemary.
Cabbage and Potato Soup
(Poland)
Makes: 4 servings
Time: 35 minutes
2 thick slices bacon, diced, optional
1 medium onion, diced
1 small head of cabbage, preferably Savory, cored and shredded
1 tablespoon caraway seeds, lightly crushed
2 medium large potatoes, peeled and cut into 1/2 inch dice
6 cups beef, chicken, or vegetable stock, preferably homemade
Salt and black pepper to taste
1 cup of croutons
1. cook the bacon in a large saucepan over medium heat, stirring, occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook- or cook the onion in 2 tablespoons butter or oil (I used butter) if you are not using bacon (I used chicken sausage)-stirring until onions are translucent, about 4 minutes.
2. Add the caraway seed and potatoes and lightly brown the potatoes, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.
Cabbage and Potato Soup
(Poland)
Makes: 4 servings
Time: 35 minutes
2 thick slices bacon, diced, optional
1 medium onion, diced
1 small head of cabbage, preferably Savory, cored and shredded
1 tablespoon caraway seeds, lightly crushed
2 medium large potatoes, peeled and cut into 1/2 inch dice
6 cups beef, chicken, or vegetable stock, preferably homemade
Salt and black pepper to taste
1 cup of croutons
1. cook the bacon in a large saucepan over medium heat, stirring, occasionally, until some of the fat is rendered, 3 to 5 minutes. Add the onion and cook- or cook the onion in 2 tablespoons butter or oil (I used butter) if you are not using bacon (I used chicken sausage)-stirring until onions are translucent, about 4 minutes.
2. Add the caraway seed and potatoes and lightly brown the potatoes, about 5 minutes. Add stock and bring to a boil. Reduce heat and simmer for 20 minutes or until the potatoes are very tender. Thin with a bit of water or stock if the soup seems too rich. Garnish with the croutons and serve immediately.
Simple Fruit Soup
My mother has brought us over some strawberries and blue berries, so I bought some black berries and made this soup. I was great light and refreshing.
Simple Fruit Soup
(Central/Eastern Europe)
Makes: 4 servings
Time: 20 minutes plus chilling time
1 qt. blueberries, raspberries, strawberries, huckleberries or a combination, picked over and trimmed as necessary, washed and, if necessary, sliced
½ c. sugar (plus more if needed)
1 lemon, washed and thinly sliced
1 t. ground cinnamon (plus more if needed)
1 c. yogurt or sour cream (plus more for garnish)
1. Combine the berries, sugar, lemon, cinnamon and 1 quart water in a medium saucepan, and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10-15 minutes.
2. Cool the mixture at least until tepid to avoid burning yourself, the puree in a blender. Taste and add more sugar or cinnamon if necessary. Chill, then stir in the yogurt. Serve cold. Garnish with more yogurt.
Rating:
Veronica 6
Jason 7.3
Simple Fruit Soup
(Central/Eastern Europe)
Makes: 4 servings
Time: 20 minutes plus chilling time
1 qt. blueberries, raspberries, strawberries, huckleberries or a combination, picked over and trimmed as necessary, washed and, if necessary, sliced
½ c. sugar (plus more if needed)
1 lemon, washed and thinly sliced
1 t. ground cinnamon (plus more if needed)
1 c. yogurt or sour cream (plus more for garnish)
1. Combine the berries, sugar, lemon, cinnamon and 1 quart water in a medium saucepan, and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10-15 minutes.
2. Cool the mixture at least until tepid to avoid burning yourself, the puree in a blender. Taste and add more sugar or cinnamon if necessary. Chill, then stir in the yogurt. Serve cold. Garnish with more yogurt.
Rating:
Veronica 6
Jason 7.3
Friday, August 14, 2009
Ginger Tea
Jason made this FANTASTIC ginger ice cream, but what to do with the left over ginger? I found this ginger tea recipe, so I decided to try it. Wow! It was great! When I was in Chicago there was a tea shop that had a ginger tea zinger which I drank everyday. I have not found a tea that good in Philly until last night. I made it with half the sugar and half splenda again, because I wanted to save on the calories. I tell you if you love ginger you will love this!
Salabat (Ginger Tea)
(Southeast Asia)
Makes: 4 servings
Time: 15 minutes
1/2 cup fresh ginger, rinsed, chopped or sliced (don't bother to peel)
1/2 cup brown sugar
1. In a small saucepan, combine the ginger and 1 quart water. Bring to a boil, then lower the heat and simmer for 10 minutes.
2. Strain, the add the sugar and stir until it is completely dissolved. Taste and adjust the seasoning (you can add more water if it is too strong or of course, more sugar). Serve hot or iced.
Salabat (Ginger Tea)
(Southeast Asia)
Makes: 4 servings
Time: 15 minutes
1/2 cup fresh ginger, rinsed, chopped or sliced (don't bother to peel)
1/2 cup brown sugar
1. In a small saucepan, combine the ginger and 1 quart water. Bring to a boil, then lower the heat and simmer for 10 minutes.
2. Strain, the add the sugar and stir until it is completely dissolved. Taste and adjust the seasoning (you can add more water if it is too strong or of course, more sugar). Serve hot or iced.
Thursday, August 13, 2009
Ginger Ice Cream
or Why has it taken me so long to make ice cream
or Mark Bittman, you're my hero
I've had an ice cream maker for several years. Wow! Now that I think of it... a lot of years!
I've made one or two sorbets in it and haven't been completely happy. They didn't freeze right and were really runny when I put them in the freezr and then really ice-like after sitting in the freezer for a while. Mostly, my ice cream maker has sat on the shelf.
While Veronica was teaching a voice lesson at the house the other day, I took the opportunity to sit in our third floor bedroom (our most "finished" room in the house, we've painted it, added art and shelves and plants... it's our guest room/workout room, but I rarely just spend time there). I ate my lunch and looked at cookbooks... one of which was Mark Bittman's "The Best Recipes in the World." We got this cookbook as a wedding gift and with a billion other things going on at the time (as you can imagine), we didn't get to cooking out of it straight away. This was actually my first time cracking it open... of course, straight to the desserts section.
I wasn't looking for anything in particular, but found this recipe and decided then and there to try it. It was a few days later that I brought the cookbook downstairs and Veronica started looking at it and we decided to begin our own "Julie & Julia" sort of blog... only... us and Mark Bittman. The tagline on the cover of the book reads "More than 1,000 International Dishes to Cook at Home." We both love food and enjoy international dishes so this seemed perfect. Add to this a growing desire to make more food (preferably from local ingredients) rather than buying packets of chemicals and the timing for this was right. The "local ingredients" part will be an ongoing challenge... a goal rather than a rule... but I'm looking forward to this.
OK... too much... on with the recipe:
Ginger Ice Cream (Southeast Asia)
Makes: about 1 pint
Time: 20 minutes, plus chilling and freezing time
2 ounces fresh ginger, peeled and roughly chopped
2 cups milk or half-and-half
6 egg yolks
1/2 cup sugar
1/2 cup minced candied (crystallized) ginger
1. Combine the ginger and milk in a saucepan over medium-high heat and bring just to a boil, stirring. Cover and let set for about 10 minutes. Meanwhile, with a whisk or an electric mixer, beat the youlks and sugar together until thick and slightly lightened in color.
2. Strain the milk, then stir about 1/2 cup of it into the yolk mixture and beat. Stir the warmed egg mixture back into the milk and return to the pan. Heat, stirring constantly, until thick, 10 minutes longer. The mixture is ready when it thickly coats the back of a spoon and a line drawn with your finger remains intact.
3. Cool in the refrigerator, then stir in the candied ginger and freeze in an ice cream machine according to the manufacturer's directions.
Truth time: I made this through step two the first time and got a bit concerned. I used a mixer with the whisk attachment to beat the yolks and sugar and maybe there was too much air in them... maybe I heated it too fast... long-story-short... it curdled... and I decided that it was trash... and I hate throwing away food.
On attempt number two, it was looking nice and creamy until it reached a boil on the stove. It started to look like it could curdle, so I pulled it off of the heat right away and stared to cool it down. It was quite thick the next evening when I put it in the ice cream maker and I think the refrigeration was key to the ice cream making part. By the time I had scraped the bowl into the freezer bowl, it had started freezing to the sides. Bittman mentions before the recipe that this is very rich (and I made it with the half and half... first time... it's dessert... why not?) and that you can add some additional milk or half and half before freezing, so I drizzled in a bit more.
Next time: I'll make it with 1 cup milk and 1 cup half and half... or maybe 2 cups half and half and 2 cups milk and just double everything. :)
Rating:
Veronica - 9.8
Jason - 9.6
Wednesday, August 12, 2009
Provence-Style Chicken
Provence-Style Chicken 
(France)
Makes: 4 servings
Time: 40 to 50 minutes
Serve over rice and with some crusty bread.
2 tablespoons extra virgin olive oil
4 chicken leg-thigh pieces, each cut into 2 pieces
Salt and pepper to taste
1 tablespoon minced garlic
2 anchovy fillets, minced (optional)
1 red bell pepper, steamed, seeded, and chopped
large pinch of saffron threads (optional)
1 teaspoon fresh marjoram (preferred), oregano, or thyme, or 1/4 teaspoon dried
2 tablespoons drained capers (I chopped them)
2 cups cored and chopped tomatoes (canned are fine), with their liquid (I used fresh from my mom's garden)
1 cup good-quality black or green olives (or a mixture), pitted
chopped fresh parsley leaves for garnish
1. Put the oil in a large deep skillet, preferably non-stick, and turn the heat to medium. A minute later, add the chicken pieces, skin side down and brown well seasoning with salt and pepper and adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. When they are done, transfer them to a plate.
2. Add garlic and anchovies if you're using them and cook, stirring occasionally, until the garlic begins to take on some color, about 5 minutes. Add the onions and the bell pepper and cook, stirring occasionally, until they soften, about 10 minutes. Add saffron, herb, and capers and stir, then add tomatoes and olives. Stir, bring to a boil, and return the chicken, skin side up, to the skillet.
3. Cover and cook over medium-low heat-the mixture should bubble, but gently-until the chicken is done, 20 to 30 minutes. Garnish and serve.
Rating:
Veronica: 8
Jason:
(France)
Makes: 4 servings
Time: 40 to 50 minutes
Serve over rice and with some crusty bread.
2 tablespoons extra virgin olive oil
4 chicken leg-thigh pieces, each cut into 2 pieces
Salt and pepper to taste
1 tablespoon minced garlic
2 anchovy fillets, minced (optional)
1 red bell pepper, steamed, seeded, and chopped
large pinch of saffron threads (optional)
1 teaspoon fresh marjoram (preferred), oregano, or thyme, or 1/4 teaspoon dried
2 tablespoons drained capers (I chopped them)
2 cups cored and chopped tomatoes (canned are fine), with their liquid (I used fresh from my mom's garden)
1 cup good-quality black or green olives (or a mixture), pitted
chopped fresh parsley leaves for garnish
1. Put the oil in a large deep skillet, preferably non-stick, and turn the heat to medium. A minute later, add the chicken pieces, skin side down and brown well seasoning with salt and pepper and adjusting the heat and rotating the pieces so they brown evenly, about 10 minutes. When they are done, transfer them to a plate.
2. Add garlic and anchovies if you're using them and cook, stirring occasionally, until the garlic begins to take on some color, about 5 minutes. Add the onions and the bell pepper and cook, stirring occasionally, until they soften, about 10 minutes. Add saffron, herb, and capers and stir, then add tomatoes and olives. Stir, bring to a boil, and return the chicken, skin side up, to the skillet.
I made this because I had some extra chicken legs. I did omit the anchovies, bell pepper, and olives.
Rating:
Veronica: 8
Jason:
Cinnamon Tea
Jason's grandmother makes a meadow tea, which is very refreshing on a warm summer day. I picked this recipe next because it is made just like meadow tea, which I love. It is delicious. I made it the first time half sugar half splenda and omitted the pine nuts, it was really sweet. I think for next time I will make it with no sugar.
Cinnamon Tea
(Korea)
Makes: 4 servings
Time: 20 minutes, plus chilling time
Always served ice cold
5 cinnamon sticks
1/2 cup sugar, or to taste
1 teaspoon pine nuts, lightly toasted
1. Combine the cinnamon with 1 quart water and the sugar in a saucepan. Bring to a boil, turn the heat to low, and simmer for about 20 minutes. Cool, then chill.
2. To serve, fish out the cinnamon sticks and pour into cup or glasses. Garnish with the pine nuts.
Cinnamon Tea
(Korea)
Makes: 4 servings
Time: 20 minutes, plus chilling time
Always served ice cold
5 cinnamon sticks
1/2 cup sugar, or to taste
1 teaspoon pine nuts, lightly toasted
1. Combine the cinnamon with 1 quart water and the sugar in a saucepan. Bring to a boil, turn the heat to low, and simmer for about 20 minutes. Cool, then chill.
2. To serve, fish out the cinnamon sticks and pour into cup or glasses. Garnish with the pine nuts.
Monday, August 10, 2009
Pears "Poached" with Butter and Cream
So Jason and I have decided to jump onto the Julie and Julia band wagon, but we are putting our own twist on it. We are going to go through the book "The Best Recipes In The World" by Mark Bittman. Here is the first of what we hope are many wonderful dishes!
Pears "Poached" with Butter and Cream (France)
Makes: 4 servings
Time: 45 Minutes
Great hot with a little sour cream or creme fraiche
4 Tablespoons butter
4 not quite fully ripe pears, peeled, quartered, and cored
1/4 cup sugar, or to taste
1/3 heavy cream
1/2 teaspoon ground cinnamon
1. Preheat the oven to 425F. Put the butter in an ovenproof skillet over medium
heat. When the butter foam subsides, add the pears and sugar; cook, turning the pears occasionally and allowing them to brown a bit, until quite soft, 15 to 20 minutes (longer if the pears were not nearly ripe).2. Add the cream and cinnamon and continue to cook, stirring constantly, until cream thickens a bit, about a minute. Put skillet in the oven and cook until the mixture browns on top, 5 to 10 minutes. Serve hot or room temperature.
I served this with a little non-fat yogurt which helped to balance the sweetness of the pears and sugar.
Rating:
Veronica - 8.5
Jason - 8.8
Subscribe to:
Posts (Atom)