I am experimenting with other forms of poultry, tonight duck and tomorrow turkey. I found this recipe by Marco Canora in Food & Wine. http://www.foodandwine.com/recipes/pappardelle-with-duck-ragu
I bought the duck confit at the grocery store as per the recipe and bought fresh pasta too. If you're feeling industrious you could make the duck confit and the pasta. Buying both makes this a quick and easy dish.
Pappardelle with Duck Ragu my way
2 store-bought duck confit legs
2 tablespoons extra-virgin olive oil
1/2 onion, minced
2 carrots, minced
2 ribs of celery, minced
Kosher salt and freshly ground black pepper
1 small rosemary sprig, chopped
1 garlic clove, pressed
1/2 cup dry red wine
1 cup chicken stock
3 tablespoons unsalted butter
10 ounces fresh pappardelle
Freshly grated Parmigiano-Reggiano cheese
Microwave the duck legs at high power for 1 minute, until warm. Remove the skin from the legs and discard any fat. Remove the meat from the bones and cut it into bite-sized pieces; discard the bones.
In a medium skillet, heat the oil. Add the onion, carrot and celery and season lightly with salt and pepper. Cook over moderately high heat, stirring, until slightly softened, 1 minute. Reduce the heat to moderate and cook, stirring, until browned, about 8 minutes. Add the rosemary and garlic and cook over high heat, stirring, until fragrant, about 1 minute. Add the duck and stir gently to coat with the vegetables. Add the wine and simmer for 1 minute. Add the stock and simmer until the liquid is reduced to 3/4 cup, about 10 minutes. Remove from the heat and stir in half of the butter. Cover and keep warm.
In a large pot of boiling salted water, cook the pasta until al dente; drain. Add the pasta to the ragù and cook over moderate heat, stirring gently, until simmering. Remove from the heat and stir in the remaining butter. Season with salt and pepper and serve.
Dish into flat wide bowls and add the cheese. I used a Petite Sirah from Main & Geary and we drank the rest with dinner. It was a good match. We loved this dish and I like the idea of using duck confit. I want to try this in another dish. Mike felt very sophisticated eating "Pappardelle with Duck Ragu" but really it's a rustic and homey dish. Enjoy!
Tuesday, February 8, 2011
Friday, February 4, 2011
Blondies for my baby
Abigail is back in NYC struggling with severe cold, snow and general winter misery. This is a California girl who is not used to extreme weather. I decided to make her a treat and send her some Vitamin D for these sun deprived months. I remembered an old and favorite blondie recipe from, I kid you not, Cosmopolitan magazine in the 80's. I must have made them for her dad. The way to a man's heart and all that. I wish I could give more credit where credit is due but this recipe is just too old.
Blondies for Abigail my way
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 sticks unsalted butter, softened
2 cups brown sugar, packed
2 eggs
1 tablespoon vanilla extract
1 small bag semisweet chocolate chips, about 1 cup
1 cup peanut butter chips
Preheat oven to 350 degrees. Butter and flour a 13" x 9" x 2" pan.
Mix together dry ingredients. In a stand up mixer cream butter and brown sugar together until light and creamy. Mix in the eggs, one at a time, then add vanilla. Add dry ingredients and blend well. Add the chips.
Put in prepared pan and bake for 30 minutes until golden. Let cool before cutting into squares. Makes about 2 dozen, 2" squares.
These are rich and yummy, almost caramely. The original recipe calls for 1/2 cup chopped pecans and 1/2 cup chopped walnuts. Abigail is not crazy about them so I left them out. Feel free to add your favorites. Enjoy!
Blondies for Abigail my way
2 cups unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/4 sticks unsalted butter, softened
2 cups brown sugar, packed
2 eggs
1 tablespoon vanilla extract
1 small bag semisweet chocolate chips, about 1 cup
1 cup peanut butter chips
Preheat oven to 350 degrees. Butter and flour a 13" x 9" x 2" pan.
Mix together dry ingredients. In a stand up mixer cream butter and brown sugar together until light and creamy. Mix in the eggs, one at a time, then add vanilla. Add dry ingredients and blend well. Add the chips.
Put in prepared pan and bake for 30 minutes until golden. Let cool before cutting into squares. Makes about 2 dozen, 2" squares.
These are rich and yummy, almost caramely. The original recipe calls for 1/2 cup chopped pecans and 1/2 cup chopped walnuts. Abigail is not crazy about them so I left them out. Feel free to add your favorites. Enjoy!
Thursday, February 3, 2011
Chicken Again!
I think I should write a chicken compilation cookbook I post so many chicken recipes. We do love chicken and eat it once or twice a week. I'm always looking for new recipes. This is my latest find: Cider Vinegar–Braised Chicken Thighs
Recipe by James Boyce from Food & Wine magazine. I cut the original recipe down for Mike & I and served it with roasted brussel sprouts. The original suggests serving with rice or noodles to soak up the sauce. The sauce is delicious and Mike threatened to lick his plate.
Apple Cider Vinegar–Braised Chicken Thighs my way
1 tablespoon extra-virgin olive oil
4 chicken thighs, skin removed and fat trimmed
Kosher salt and freshly ground pepper
2 carrots, sliced 1/3 inch thick
3 garlic cloves, pressed
1 leek, white and light green parts only, thinly sliced
1 tablespoon all-purpose flour
1/2 cup apple cider vinegar
1 1/3 cup low-sodium chicken broth
1 tablespoon unsalted butter
Preheat the oven to 350°. In a oven-stove safe pan, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes.
Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce. Transfer the pan to the oven and braise the chicken for about 50 minutes, until cooked through.
If roasting vegetables add them to the oven when chicken is about 1/2 done. Transfer the chicken to the same baking sheet. Roast on the middle rack of the oven until the chicken is golden, about 4 minutes.
Simmer the sauce over moderate heat until reduced and thickened, 10 minutes. Stir in the butter until melted. Season the sauce with salt and pepper.
Spoon the sauce over the chicken and vegetables.
Mike couldn't stop raving about this dish. If we had had bread we would have sopped up any remaining sauce with it. Enjoy!
Recipe by James Boyce from Food & Wine magazine. I cut the original recipe down for Mike & I and served it with roasted brussel sprouts. The original suggests serving with rice or noodles to soak up the sauce. The sauce is delicious and Mike threatened to lick his plate.
Apple Cider Vinegar–Braised Chicken Thighs my way
1 tablespoon extra-virgin olive oil
4 chicken thighs, skin removed and fat trimmed
Kosher salt and freshly ground pepper
2 carrots, sliced 1/3 inch thick
3 garlic cloves, pressed
1 leek, white and light green parts only, thinly sliced
1 tablespoon all-purpose flour
1/2 cup apple cider vinegar
1 1/3 cup low-sodium chicken broth
1 tablespoon unsalted butter
Preheat the oven to 350°. In a oven-stove safe pan, heat the olive oil. Season the chicken thighs with salt and pepper and add them to the casserole. Cook over moderately high heat, turning once, until golden brown, about 12 minutes. Transfer the chicken to a platter.
Spoon off all but 2 tablespoons of the fat in the casserole. Add the carrots, garlic and leek and cook over low heat until crisp-tender, 5 minutes. Add the flour and stir for 1 minute. Add the vinegar and stir, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil and cook until thickened, 3 minutes.
Add the broth, season with salt and pepper and bring to a boil. Nestle the chicken in the sauce. Transfer the pan to the oven and braise the chicken for about 50 minutes, until cooked through.
If roasting vegetables add them to the oven when chicken is about 1/2 done. Transfer the chicken to the same baking sheet. Roast on the middle rack of the oven until the chicken is golden, about 4 minutes.
Simmer the sauce over moderate heat until reduced and thickened, 10 minutes. Stir in the butter until melted. Season the sauce with salt and pepper.
Spoon the sauce over the chicken and vegetables.
Mike couldn't stop raving about this dish. If we had had bread we would have sopped up any remaining sauce with it. Enjoy!
Wednesday, January 26, 2011
Ham!
Mike's mother and sister sent us a honey baked bone in ham for Christmas. It was delicious. We shared some with friends on Christmas Day and Mike froze the bone and some slices. I decided I wanted to make white bean soup with so I pulled the bone and the leftover slices out of the refrigerator. It's a great combo and here's what I did.
White Bean Soup with Ham
1/2 pound dried white beans
26 ounces chicken stock
1 bay leaf
1 tablespoon olive oil
1/2 red onion, diced
2 large garlic cloves, pressed
4 carrots, diced
4 stalks celery, diced
1 teaspoon thyme
1 ham bone
26 ounces chicken stock
1-2 cups ham, chopped
kosher salt and freshly ground pepper to taste
small piece of Parmesan rind
1/2 teaspoon anchovy paste
Start this 1-2 days in advance. Soak the beans overnight in water. Drain and rinse the beans and place in pot. Cover beans with chicken stock and add bay leaf. Bring to boil and reduce the heat until it is barely bubbling. Cook for about 40 minutes or until tender. Let cool and refrigerate overnight.
Add olive oil to pot and heat to medium high. Add the onion and cook until it begins to soften. Add the garlic and cook until onions and garlic are soft and fragrant.
Add the carrots and celery and cook about 3 minutes. Put ham bone and the beans in the pot along with the stock. Add water to cover the bone. Bring to a boil then turn down the heat until it is barely bubbling. Let simmer for about 30 minutes.
Add the thyme and ham. Add salt and pepper to taste. Add the Parmesan rind and anchovy paste. These last two add depth of flavor. You will not taste anything fishy. Stir the soup and let the flavors come together.
We had hot, crusty rolls and butter with the soup. It was delicious and we look forward to the leftovers. Enjoy!
White Bean Soup with Ham
1/2 pound dried white beans
26 ounces chicken stock
1 bay leaf
1 tablespoon olive oil
1/2 red onion, diced
2 large garlic cloves, pressed
4 carrots, diced
4 stalks celery, diced
1 teaspoon thyme
1 ham bone
26 ounces chicken stock
1-2 cups ham, chopped
kosher salt and freshly ground pepper to taste
small piece of Parmesan rind
1/2 teaspoon anchovy paste
Start this 1-2 days in advance. Soak the beans overnight in water. Drain and rinse the beans and place in pot. Cover beans with chicken stock and add bay leaf. Bring to boil and reduce the heat until it is barely bubbling. Cook for about 40 minutes or until tender. Let cool and refrigerate overnight.
Add olive oil to pot and heat to medium high. Add the onion and cook until it begins to soften. Add the garlic and cook until onions and garlic are soft and fragrant.
Add the carrots and celery and cook about 3 minutes. Put ham bone and the beans in the pot along with the stock. Add water to cover the bone. Bring to a boil then turn down the heat until it is barely bubbling. Let simmer for about 30 minutes.
Add the thyme and ham. Add salt and pepper to taste. Add the Parmesan rind and anchovy paste. These last two add depth of flavor. You will not taste anything fishy. Stir the soup and let the flavors come together.
We had hot, crusty rolls and butter with the soup. It was delicious and we look forward to the leftovers. Enjoy!
Monday, January 24, 2011
Jamie Oliver's Tray Baked Chicken
I love one pot meals and chicken so when I saw this recipe in Parade magazine on Sunday I knew it was for me. Apparently Jamie Oliver does too because this is his recipe. http://www.dashrecipes.com/blogs/dashboard/2011/01/23-Sunday-Dinner-Jamie-Oliver.html
I cut it down for Mike and I since Abigail has gone back to school. I started brining the chicken on Sunday night since I was going to work Monday morning and would get back too late to start it. This made it easy to do the rest today when I got home from work.
Jamie Oliver's chicken my way
The brine:
1 quart water
2 tablespoons kosher salt
1/3 cup honey
2 cloves garlic, smashed
2 sprigs fresh sage, leaves only
1/4 cup white vinegar
The bake:
2 chicken breasts, bone in
2 slices smoked bacon, finely chopped
1 sweet potatoes, peeled and thinly sliced
2 medium red potatoes, scrubbed and thinly sliced
1/2 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
kosher salt and freshly ground black pepper
3/4 cups chicken stock
1/3 cup half & half
Mix brine in a large zip lock bag; add chicken. Refrigerate overnight or 2 to 8 hours. Place bag in a bowl if there is any doubt it will hold the brine and chicken.
Preheat oven to 350°F. In a glass baking dish, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
Meanwhile, remove chicken from refrigerator; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
Remove veggie pan from oven; pour in cream and sprinkle with pepper. Add chicken. Cook 35 minutes, or until chicken is golden.
Mike could not stop raving about this dish-a huge hit. Thank you Jamie Oliver!
Enjoy!
I cut it down for Mike and I since Abigail has gone back to school. I started brining the chicken on Sunday night since I was going to work Monday morning and would get back too late to start it. This made it easy to do the rest today when I got home from work.
Jamie Oliver's chicken my way
The brine:
1 quart water
2 tablespoons kosher salt
1/3 cup honey
2 cloves garlic, smashed
2 sprigs fresh sage, leaves only
1/4 cup white vinegar
The bake:
2 chicken breasts, bone in
2 slices smoked bacon, finely chopped
1 sweet potatoes, peeled and thinly sliced
2 medium red potatoes, scrubbed and thinly sliced
1/2 medium red onion, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
2 sprigs fresh sage, leaves shredded
Olive oil
kosher salt and freshly ground black pepper
3/4 cups chicken stock
1/3 cup half & half
Mix brine in a large zip lock bag; add chicken. Refrigerate overnight or 2 to 8 hours. Place bag in a bowl if there is any doubt it will hold the brine and chicken.
Preheat oven to 350°F. In a glass baking dish, toss the bacon, veggies, garlic, and sage with olive oil and a pinch of salt and pepper. Pour in broth. Cook 30 minutes.
Meanwhile, remove chicken from refrigerator; let come to room temperature. Drain chicken, discarding brine, and pat dry with paper towels.
Remove veggie pan from oven; pour in cream and sprinkle with pepper. Add chicken. Cook 35 minutes, or until chicken is golden.
Mike could not stop raving about this dish-a huge hit. Thank you Jamie Oliver!
Enjoy!
Friday, January 21, 2011
Foods to Avoid
I've been blogging about using Pomi tomaotes in the box and it's articles like this that got me started. If you're interested take a look.
http://www.splendora.com/10_foods_to_avoid/canned_tomatoes#content-jump
http://www.splendora.com/10_foods_to_avoid/canned_tomatoes#content-jump
Thursday, January 20, 2011
Chicken Tinga With Tostadas
Well, it's about 4 weeks since I had my knees replaced and I am finally feeling like cooking. I decided to try these tostadas from the San Francisco Chronicle by Tara Duggan. http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18522&sorig=qs
I did my usual thing of changing a few things. I partially picked this recipe because I knew Abigail would like it and she goes back to NYC on Saturday. We all loved it. We had lots of leftovers which should be really good over the next few days.
Chicken Tinga With Tostadas my way
8 chicken thighs, skin and extra fat removed
1 large onion, sliced
1 teaspoon dried oregano leaves, crumbled
1 bay leaf
3 cloves garlic, peeled
1 teaspoon kosher salt and more to taste
1 box of Pomi chopped tomatoes (26-ounce)
1 tablespoon olive oil
1 canned chipotle chiles in adobo sauce, finely chopped + 1 teaspoon adobo sauce (or to taste)
Freshly ground pepper, to taste
15 to 20 small corn tortillas (I like the hand made style by La Tortilla Factory)
Optional garnishes: sour cream, chopped red cabbage, finely chopped green onions, crumbled queso fresco, sliced avocado, brown rice, Tabasco or hot sauce
Place the chicken thighs in a large saute pan and cover with water to almost fill the pot. Bring to a low simmer, reduce to low (the water should be barely bubbling) and skim off the scum and yellow fat that gathers on top.
Add 1/2 onion, half of the oregano, the bay leaf, garlic and 1 teaspoon kosher salt. Continue to poach the chicken until very tender, about 40 to 45 minutes. Remove from the pot and let cool, then shred the meat. Reserve the broth.
While the chicken is cooking, drain the tomatoes in a colander.
In a large saute pan, heat the oil over medium heat. Add the remaining 1/2 onion and oregano and saute, stirring often, until browned, 5 to 8 minutes. Stir in the tomatoes and the chipotle chile and adobo sauce (if you prefer a milder flavor, add the chipotle and adobo to taste). Simmer, stirring, for a few minutes to combine flavors, then season with salt and pepper.
Add the shredded chicken to the pan. Stir in just enough of the reserved chicken broth (about 1/2 cup) to make it a little saucy, and stir over medium heat for a few minutes to season and rewarm the chicken. Taste and add more salt and pepper if needed.
Warm the tortillas and serve immediately with the garnishes. Enjoy!
I did my usual thing of changing a few things. I partially picked this recipe because I knew Abigail would like it and she goes back to NYC on Saturday. We all loved it. We had lots of leftovers which should be really good over the next few days.
Chicken Tinga With Tostadas my way
8 chicken thighs, skin and extra fat removed
1 large onion, sliced
1 teaspoon dried oregano leaves, crumbled
1 bay leaf
3 cloves garlic, peeled
1 teaspoon kosher salt and more to taste
1 box of Pomi chopped tomatoes (26-ounce)
1 tablespoon olive oil
1 canned chipotle chiles in adobo sauce, finely chopped + 1 teaspoon adobo sauce (or to taste)
Freshly ground pepper, to taste
15 to 20 small corn tortillas (I like the hand made style by La Tortilla Factory)
Optional garnishes: sour cream, chopped red cabbage, finely chopped green onions, crumbled queso fresco, sliced avocado, brown rice, Tabasco or hot sauce
Place the chicken thighs in a large saute pan and cover with water to almost fill the pot. Bring to a low simmer, reduce to low (the water should be barely bubbling) and skim off the scum and yellow fat that gathers on top.
Add 1/2 onion, half of the oregano, the bay leaf, garlic and 1 teaspoon kosher salt. Continue to poach the chicken until very tender, about 40 to 45 minutes. Remove from the pot and let cool, then shred the meat. Reserve the broth.
While the chicken is cooking, drain the tomatoes in a colander.
In a large saute pan, heat the oil over medium heat. Add the remaining 1/2 onion and oregano and saute, stirring often, until browned, 5 to 8 minutes. Stir in the tomatoes and the chipotle chile and adobo sauce (if you prefer a milder flavor, add the chipotle and adobo to taste). Simmer, stirring, for a few minutes to combine flavors, then season with salt and pepper.
Add the shredded chicken to the pan. Stir in just enough of the reserved chicken broth (about 1/2 cup) to make it a little saucy, and stir over medium heat for a few minutes to season and rewarm the chicken. Taste and add more salt and pepper if needed.
Warm the tortillas and serve immediately with the garnishes. Enjoy!
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