Spork or Foon?

Capellini with Fresh Ricotta, Roasted Garlic, Corn and Herbs

Last night, one of my best friends from college texted me asking me for more savory foods on my blog --so this post is for PJ in LA!  Love you!

I often sign up for email communications from my favorite websites, stores, etc., hoping to find some great gem of a deal or a fantastic recipe, but more often than not, I get annoyed at the emails that clog my inbox and delete them in a huff.  Why do they send me so much crap? I think to myself, as I click my mouse or swipe my screen (iPhone users, you understand) to delete the pesky emails, never once reminding myself that it was I who initiated the email communication by signing up for email alerts.

Sometimes, though, an unexpected gem pops up. Like this recipe. Bon Appetit sent out one of their emails featuring recipes and this pasta just jumped out at me.  My eyes fixated on the “Fresh Ricotta”.  Recently, I’ve been wanting to use fresh ricotta in everything, mainly because I now know how to make it from scratch and, even though it’s the easiest thing in the world to make, I always feel so accomplished when I do it. Because I’m making CHEESE. Kind of.

So off I ran to the supermarket to pick up ears of corn, a variety of fresh herbs, and some cappellini, which I have never used before and now I knew why.  Out of the hundreds of varieties of macaroni (pasta), there was only one box of cappellini left.  The box had seen better days (aka, it looked like someone tried to beat the crap out or use it as a whiffle ball bat in a a 5-year old t-ball tournament) so I asked a salesperson for another kind.

“What kind of pasta are you looking for?” he asked, kindly.

“Cappellini.” I told him, my eyes scouring the variety of packed boxes and bags holding an array of different shaped noodles.

“Ha!”  He scoffed. I looked at him, confused.

“Good luck,” he said as he walked away.

Thanks, guy.

I could not find any more boxes and contemplated subbing a thin linguine, but I thought better of it, so battered box it was.

I returned home, roasted some garlic and corn, and began to chop the herbs. The nutty smell of the garlic intensified as time passed, while hints of lemon, pine, fennel and onion wafted through the air as my knife chopped through the dill, parsley and chives.

I made a sauce out of fresh lemon, lemon zest, and mashed roasted garlic.

When the cappellini was ready, I tossed the still warm noodles with the lemon and roasted garlic “sauce” and the citrus scent of lemon infused with the nutty roasted garlic and created a wonderful juxtaposition of light and earthy fragrance.  I added the herbs, greens, roasted corn, and fresh ricotta cheese, and finally, some grated Manchego cheese.

The dish, besides being beautiful, is one of the most interesting, wonderful summer pasta dishes I have ever tasted. The light notes of the lemon really shone through and was the perfect final touch to the dish that was bursting with flavor from the chives, parsley, and dill especially. The corn provided a nice textural surprise, and of course, the cream ricotta was superb and the mixed greens and radicchio provided a wonderful burst of color, and the Manchego cheese added the most perfect finish to the dish, tying all of the flavors together with it's nutty, sharp flavor.

A true gem, indeed.  Keep those emails coming (but not as frequently, please. Thanks.)

Capellini with Fresh Ricotta, Roasted Garlic, Corn and Herbs adapted from Bon Appetit

Ingredients

1 large head of garlic, top 1/2 inch cut off

6 tablespoons extra-virgin olive oil, divided

4 ears of fresh corn with husks

6 tablespoons fresh lemon juice

4 teaspoons grated lemon peel

8 ounces capellini

2 cups (loosely packed) mixed greens

2 cups torn radicchio leaves

1 cup fresh ricotta cheese (7 to 8 ounces)

1/2 cup finely grated Manchego cheese plus shaved Manchego for

garnish

1/2 cup chopped fresh parsley

1/3 cup thinly sliced fresh basil leaves

1/4 cup chopped fresh chives

1/4 cup chopped fresh dill

Preparation

Preheat oven to 400°F. Place head of garlic on sheet of foil. Drizzle with 2 tablespoons oil; wrap foil around garlic and crimp to seal tightly. Place garlic and corn on rimmed baking sheet. Bake until corn is tender and garlic is soft, about 25 minutes for corn and 40 minutes for garlic. Cool slightly.

Squeeze garlic out of skins into large bowl; add any oil from foil. Add lemon juice, lemon peel, and 3 tablespoons oil; mash garlic, then whisk mixture. Shuck corn; cut kernels from cob and transfer to same bowl.

Meanwhile, cook pasta in pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water; drain well. Place in medium bowl; toss with 1 tablespoon oil. Using kitchen shears, cut pasta crosswise several times.

Add pasta, greens, radicchio, ricotta, grated Manchego, and herbs to bowl with garlic mixture; toss to coat. Season with salt and pepper. Garnish with shaved Parmesan.

Tagliatelle with White Truffle Oil, Parmesan, and a Poached Egg

 

This is a fun little dish.  For dinner with friends the other night, I was trying to thing of a fun, easy appetizer and found this recipe on What's Cooking America.  It's a quick, simple dish that is whimsical and delicious. 

What I love about this dish (besides that it is quick to make), is that it is a play on carbonara and has some fun little elements.  I love poached eggs on anything, because I love to plunge my knife in the center of the egg and watch the yellow yolk ooze out of the center, adding luxury to any simple dish.

I also get excited because I am proud of myself for poaching an egg correctly.  I've been doing it for years, and I still get excited.  It's the little things, people.

Tagliatelle is cooked to al dente, tossed with parmesan cheese and a little bit of butter and of course, earthy white truffle oil. The recipe calls for two tablespoons, and you are going to have to use two tablespoons. Yes, they are the most expensive two tablespoons you'll ever use in a dish, but you just need to do it.  The flavor will suffer.

Finally, the gills of a large portobello mushroom are "shaved" atop the dish, bearing resemblance to black truffles.  Sure, you could use actual truffles, making you cool and super rich, but for those of us uncool and not super rich people, portobello gills it is. 

The result is a luxurious, creamy pasta with fragrant white truffles, poached eggs, and lots of fun.

And it only takes about 15 minutes to make.
 

Click here for the recipe.

Quick Chicken Paella with Sugar Snap Peas

 
 

This'll be a short post today, as I have lots of things going on. 

I saw this quick Chicken Paella in Bon Appetit Magazine and thought it would be a quick, easy dinner to throw together.  And it was.  In about an hour, the entire dish was finished and I was left with a delicious dish that left me food for days (and days, and days... I think it's time to get rid of the leftovers). 

Tender chicken thighs are rubbed with smoky paprika and cooked on a bed of basmati rice, simmering in a broth of chicken stock, tomatoes, saffron, onions, white wine, and roasted red peppers as the grains soak up the juices and result in a deliciously tender, creamy rice and tossed with spanish chorizo (to keep it healthier, I actually used andouille chicken sausage) and crisp sugar snap peas that lends a wonderful textural contrast and a refreshing change to the dish.  

Now, paella purists may have me blackmailed for this one.  Is this exactly like paella? No.  Is it a nice substitute for those of us who lack paella pans (like... 99% of the population?) and the time to put in to make the beloved dish? Absolutely.

Jack especially loved this, but is now demanding more Top Chef-like meals, so you'll be seeing some very complicated recipes in the coming weeks. I'm going back to my roots. I've been slacking. 

Quick Chicken Paella with Sugar Snap Peas adapted from Bon Appetit

INGREDIENTS

• 1/2 cup dry white wine
• 1/2 teaspoon saffron threads
• 1 1/2 teaspoons salt
• 1 1/4 teaspoons smoked paprika
• 1 teaspoon freshly ground black pepper
• 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
• 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo (or, for a healthier option, spicy chicken sausage)
• 1 tablespoon olive oil
• 1 1/2 cups chopped onion (about 1 large)
• 4 garlic cloves, minced
• 1 1/2 cups long-grain rice
• 2 cups low-salt chicken broth
• 1 14.5-ounce can diced tomatoes in juice
• 1/4 cup chopped roasted red peppers from jar
• 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

PREPARATION

• Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

• Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

• Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

Soba Noodles with Grilled Shrimp

 
 

I've become newly obsessed with spinning. Not in-a-circle-with-my-arms-outstreched-until-I-feel-like-I-want-to-vomit spinning, but actual spin class.  

I was a spinning newbie up until a few weeks ago. Then, I walked into this new state-of-the-art spin studio down in Chelsea.  I walked sheepishly to the counter and asked how to register.  The pretty girl behind the counter handed me a waiver and a pair of shoes with metal clumps on the bottom.

Now, I am always wary when I have to sign something that says, "We are not responsible for your death." Especially when all I am doing is riding a stationary bike. But seriously, I thought, what are these metal things? 

I walk into the spin studio and see women on their bikes, spinning furiously (class hadn't started yet) and chatting away with one another.  I found my way to my bike and began to examine.  The pedals were tiny little magnetic bars. OK.  So these attach to my feet. 

Um?

I got on the bike and tried to attach my feet to the medal bars.  Of course, I slipped right off, knocking off the little meter showing the Torq and Resistance. CLANG! CRASH!

Great.  I'm that girl right now. I thought to myself, as I sheepishly tried to get back on. After I finally was able to keep my balance on the seat, I struggled with attaching my feet to the medal bars.  Finally, I heard the click and suddenly, I was locked in.  No way out now. 

Now, I am a workout nut. I love working out. I love athletic challenges.  So I. Loved. Spinning.  I didn't want to stop.  The studio has a Torq Board where you can see your position against all of the other spinners in the class on a large screen in the front of the room.  Some people call that torture.  I call that... well, I guess it is torture. I didn't sign up for it and was glad that I didn't. 

Class was over and it was time to stretch.  The instructor told us to unlock our feet (such an odd statement).  Of course, I did not know how to do that.  I pressed the red release knob and of course, nothing.  I struggled and pulled but my feet were stuck.

This sucks. I'm totally that girl.

I gave up and just pulled my feet out of my shoes, falling forcefully backwards as I released myself.  Luckily, I was in the back row. I stretched and ran out before the lights went on, just to save face.

I went back the next day.  Some may call me a masochist.  But I loved it. 

In the March 2010 Issue of Food and Wine Magazine, Editor-In-Chief Dana Cowin stated that she wanted to redirect the focus of the recipes in F&W to feature healthier recipes.  

I'm down for some healthy recipes. It energizes me when I get stuck on my spin bike. 

So I tried the cover recipe from the magazine.  Soba noodles, tossed with a tamari-soy sauce sauce,topped with lime marinated shrimp and sprinkled with pan-fried garlic and shallots, cilantro and scallions. 

Easy enough.

It was quick to make and smelled delicious.  But I was a bit disappointed with it.  I found the sauce to be very salty on the already salty soba noodles. Sure, I loved the crisp garlic and shallots, the lime flavored cilantro (and I never like cilantro) and the scallions.  And the lime shrimp were incredible.  But I wasn't crazy about the dish.

But the next day. Oh, the next day was different. The flavors mellowed.  The sauce became a subtle coating to the tender noodles.  The lime flavor of the shrimp was even more pronounced.  Definitely a winner.  A nice, healthy winner.

Click here for the recipe.

Grilled Pork Tenderloin with Pear, Potato and Bacon Salad and a Rosemary Mayonnaise

 
 

This is yet another recipe that I am revisiting from a page in the history of Spork or Foon?  The last time I wrote about this recipe, back in April of 2009, I discussed the friendly cooking competition that took place between Jack and myself.  Jack was an incredible cook. He was the reason I started cooking. But I never wanted to admit to Jack that sometimes his dishes were, in fact, better than mine for two reasons: 1. he's likely to rub it in a lot and 2. I'm a big baby. 

Well, since April of 2009, Jack has completely stopped cooking.  His reason, he states, is because "Why would I cook when I have a girlfriend who cooks everything perfectly?" 

First of all, I don't cook everything perfectly. I make mistakes. I'm human.  And if people tell me the food is good, I don't believe them.

But it is nice to hear.

Jack has gone so far in his self-imposed cooking strike that he doesn't even help me prep food anymore.

"Hey, Jack can you chop this onion for me?"

"I don't know how."

So. Ridiculous.

So when I was searching my archives for a meal to prepare for dinner and came across the aforementioned blog post, I had to chuckle to myself.  And I wonder, what do I like more?  Not being told that I come in 2nd place in this household or not having someone help me chop an onion.

It is a question for the ages. 

At least this dish is as good as ever.  I actually forgot how good it was.  It is another Top Chef Recipe, this time by Dale of Season 3.  It features a deliciously moist pork tenderloin perched atop a salad of roasted potatoes, crisp haricot verts, diced onions quickly cooked in red wine vinegar and a bit of sugar to give it a wonderful, almost-pickled flavor, sweet and tender pears and bacon. Sweet, sweet bacon. And of course, the incredible rosemary mayonnaise flavored with woody rosemary, soy sauce, and delicate honey that adds the perfect finish to an already wonderful dish.

Grilled Pork Tenderloin - from Top Chef

Grilled Pork Tenderloin with Pear:

2 pork tenderloins, silver skin removed

2 pears, peeled, diced

2T butter

Salt and pepper to taste

Potato & Bacon Salad:

1 lb new potatoes, cubed (in water until use)

4T extra-virgin olive oil

Salt and pepper to taste

1/4 lb haricot vert, blanched, shocked

1 red onion, diced small

1/2 cup red wine vinegar

1/4 cup sugar

8 slices bacon, cooked to crisp

3T sherry vinegar

Rosemary Vinaigrette:

2 egg yolks

1/4 cup sherry vinegar

1T Dijon

1 cup grapeseed oil

1/4 cup rosemary (ground in spice grinder)

2t soy sauce

1t honey

Salt and pepper to taste

Potato & Bacon Salad:

Toss potatoes in olive oil, salt and pepper. Roast at 450 degrees until golden but not overcooked, about 1 hour. Cut blanched and shocked haricots into bite-sized-pieces. Place diced red onion in nonreactive pot with red wine vinegar and sugar; bring to boil and remove. Let cool and strain. Cook bacon until very crispy and drain on paper towels. 

Rosemary Mayonnaise:

Place yolks, vinegar and Dijon in blender. Slowly drizzle in oil until thick. Add in other ingredients and season to taste with remaining ingredients.  (If you want, you can use pre-made mayonnaise and just add rosemary, honey, and soy sauce).

Pork:

Grill pork until done, about 2-3 minutes on each side, depending on size of the tenderloin.  Saute pears in butter until golden brown, about 2 minutes. Season with Salt and Pepper.

To Serve:

- Season pork tenderloins and grill until desired doneness. 

- In a large bowl, toss roasted potatoes, haricot verts, onions, bacon and pears with sherry vinegar.  If it has cooled, heat up potato salad. 

- Top with slices of pork and rosemary mayonnaise.

Easiest (and Best) Roast Chicken Ever.

   
 
 
 Updated from the Archives.

About a year ago, I made (read: molested) a roast chicken straight from the Le Cordon Bleu Culinary School Lesson Plan.  Though moist and juicy, the skin on this chicken left something to be desired.

The chicken was rubbed down with butter and then tied and trussed like a... well... chicken. And frankly, I hate trussing chickens.  For some reason, it reminds me of changing a baby's diaper. And since it reminds me of changing a babies diaper, I fear for my unborn child, because I'm sure trussing a chicken is nothing like chaning a diaper.

This is why I love Alice Water's Roasted Chicken, which, in true Alice Water's fashion, is much less of a hassle to make, focusing only on a few ingredients and minimal fussing (read: molesting).  Garlic and fragrant herbs such as rosemary and thyme are tucked under the well seasoned skin and tossed into the cavity of the bird.  The bird is then placed in a roasting pan and tossed in the oven.  No molesting with butter. No trussing like a babies dieaper. Just turned once at twenty minutes, then again twenty minutes later.  That's it.

The result was a moist chicken with crispy skin that bursted with the flavors of sweet thyme, woody rosemary, and pungent garlic.  This golden skin crackles as the knife cuts through, revealing the tender white flesh as the juices of the meat dot the blade likemorning  dew. It is a roasting dream come true.

Jack and I always eat roasted chicken with Jack's favorite side: Fresh green peas sauteed in a bit of sugar and butter with pearl onions and romaine lettuce cut in a chiffonaide.  He's so classy like that.

Recipe - Adapted from Alice Waters - The Art of Simple Food

1 chicken weighing 3 1/2 to 4 lbs.

Several sprigs fresh thyme

Several sprigs fresh rosemary

3 cloves garlic, sliced thick

salt and freshly ground pepper

oil for the pan

Remove the giblets from the cavity of 1 chicken weighing 3 1/2 to 4 lbs.

Remove the pads of fat inside the chicken. Tuck the wing tips up and under to keep them from burning. Season, 1 or 2 days in advance, if possible.  Sprinkle inside and out with salt and freshly ground black pepper.

Put a few sprigs of thyme and rosemary under the skin of the breast and thighs and within the cavity. Add a few thick slices of garlic clove under the skin.

Cover loosely and refrigerate.  At least 1 hour before cooking, remove and place in a lightly oiled pan, breast side up.  Preheat the oven to 400 degrees F.  Roast for 20 minutes, turn the bird breast side down, and cook for another 20 minutes.  The turn the breast side up again and roast until done, another 10 to 20 minutes.  Let rest for 15 to 20 minutes before carving.

Spaghetti tossed with Spicy Tomatoes and Arugula with Chicken Meatballs

I need to come up with a catchier, less wordy title for this dish. 

Friends and family often say to me, "Teanna, you need to post simpler things on your blog. Your recipes are too complicated."

And to them I say, "What? You mean people don't like to sweat, curse, and cry in their kitchens while trying to juggle tons of ingredients, 3 burners and an oven like I do?"

But my friends and family are right. Sometimes simple is best.  Yes, I like challenging recipes, but there are nights where I just want to throw something together with what is in my pantry.

Oh, and when I say "pantry", I mean "make-shift shelving that hovers between my kitchen and living room". This is New York City. There are no pantries in New York City unless you are a bajillionaire. 

Last night, I opened my freezer and stared into its meager depths.  Frozen fruit, veggie sausages, ice, frozen mocha buttercream (Seriously. I don't even know if you can freeze buttercream, but I did), short ribs... ah! Ground chicken.  I always keep ground chicken on hand to make my favorite go-to, simple dish: Chicken Meatballs.

I normally serve these chicken meatballs as a salad atop arugula and sprinkled with fontina cheese with a basil pesto vinaigrette, which was inspired by a favorite lunch place of mine, Penelopes (I love to adapt salads that I have at restaurants).  But this time, I wanted something different. I rummaged through my make-shift shelving.  I have 15 different types of pasta (all people should have 15 different types of pasta. You'll never know when the mood will strike for trottoloni. I'm still not even sure what trottolini is, but I bought it because it looked cool), but grabbed what tugged at my heartstrings: spaghetti. I plucked a can of San Marzano pomodori pelati (whole peeled tomatoes) from the shelves, grabbed some fresh arugula and a half a ball of mozzarella from the fridge, and, finally, a head of garlic.  I didn't know where I was going, but I knew wherever I ended up, it would be delicious. 

I ended up making a quick sauce out of the tomatoes (sans juice), garlic, and a bit of olive oil and tossed my al dente spaghetti with said sauce and some fresh arugula.  I shaved some fresh mozzarella on top and topped my dish with three tender chicken meatballs.  I was in heaven. 

So no crying, cursing, and very little sweating went on in my kitchen that night. Maybe I'll start to like the simpler things. 

 

Spaghetti tossed with Spicy Tomatoes and Arugula with Chicken Meatballs

For the Meatballs:
1 pound ground chicken
1/2 cup fresh breadcrumbs
1/3 cup finely chopped flat-leaf Italian parsley
1/3 cup grated parmesan cheese
2 eggs
1 1/2 teaspoons minced garlic
Kosher Salt and Freshly Ground Pepper

For the Sauce:
1 35-ounce can whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/3 finely chopped flat-leaf Italian parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground pepper, to taste

1- pound spaghetti (or other type of macaroni)
1 cup loosely packed asparagus
1/2 cup grated mozzarella cheese

Directions:

For the Meatballs: Preheat oven to 350F. Line a two rimmed baking sheets with aluminum foil and spray with cooking spray. Set aside.

Combine all ingredients in a medium bowl until just incorporated. Season to taste with kosher salt and freshly ground black pepper.  Roll meatballs into 12 balls, approximately 2" in diameter. 

Arrange meatballs approximately 2" apart on baking sheets. Bake for 20-minutes or until meatballs are cooked through. 

For the Sauce: Remove the whole tomatoes from the can.  Reserve the juice for another use.  Roughly chop tomatoes (keep the juices that come out of the tomatoes for the sauce). Set aside. 

Heat 2 tbsp. extra virgin olive oil in a large saute pan over medium heat.  When glistening, add garlic and cook until garlic is brown and fragrant, about 2 minutes. Add tomatoes (and their juices) to pan and let cook for 2 minutes, until the sauce is slightly thickened.  Add parsley and red pepper.  Season with salt and freshly ground pepper.  Set aside until ready to use. 

To Assemble:  Cook spaghetti according to package directions.  Drain and add arugula. Toss with sauce until arugula is just wilted. Sprinkle mozzarella atop spaghetti and serve immediately. 

Jean Georges Grilled Burgers with Asian Pickles

 

When summer rolls around, all I want to do is eat hamburgers and drink frozen margaritas.  But in the back of my head, there is always that annoying voice saying "Don't do it! It's summer! Go to the gym! Work on your flabby arms!" So instead of munching away on a juicy, medium rare hamburgers topped with lettuce, tomatoes, american cheese and lots and lots of ketchup sandwiched in between a doughy, toasted bun studded with sesame seeds, I stick to the salads and shrimp cocktails cursing bathing suits and sleeveless tops. 

But since we are still stuck in the depths of this long, cold, endless winter (seriously Winter, isn't it about time you head down to the Southern Hemisphere?), I will eat all of the burgers I want. And there is no better burger to chow down on than this burger created by the famous Jean Georges.  Food and Wine Magazine sums it up best when they say that "superchef Jean Georges Vongerichten gives his phenomenal burgers fun Asian touches, like a Russian dressing flavored with miso and the zippy hot sauce Sriracha, and crunchy pickles made with a rice vinegar brine."

I mean, seriously. They used the word zippy. ZIPPY. I need to find a way to use that word. 

These burgers are incredible.  They are a drip-down-the-side-of-your-hand, can't-take-big-enough-bites type of burger. Divine. Delicious. Incredible. And totally worth all of the calories. 

Jean Georges Grilled Burgers with Asian Pickles adapted from Food and Wine Magazine

INGREDIENTS
PICKLES
 
1/2 cup rice vinegar
3 tablespoons sugar
1 1/2 teaspoons kosher salt
1 Thai green chile, halved lengthwise
1 1/2 tablespoons fresh lime juice
1 small seedless cucumber, peeled and sliced crosswise 1/4 inch thick (1 cup)
 
RUSSIAN DRESSING
 
1/2 cup ketchup
1/3 cup mayonnaise
2 1/2 tablespoons finely chopped cornichons
1 tablespoon finely chopped shallots
1 tablespoon red wine vinegar
1 tablespoon white miso paste
1 teaspoon Sriracha chile sauce
Salt
 
BURGERS
 
2 pounds ground beef sirloin, formed into four 1 1/2-inch-thick patties
Salt and freshly ground black pepper
4 kaiser rolls, toasted
4 large Boston lettuce leaves
4 slices of beefsteak tomato
 
Make the Pickles: In a saucepan, bring the vinegar, sugar, salt and chile to a boil. Remove from the heat and let cool. Add the limejuice and pour the brine over the cucumber slices. Press the cucumber slices down into the liquid with a small plate and place a can on the plate; let stand at room temperature for 4 hours.
 
Make the Russian Dressing: In a bowl, combine the ketchup with the mayonnaise, cornichons, shallots, vinegar, miso and Sriracha and season with salt.
 
Make the Burgers: Light a grill. Season the patties with salt and black pepper and grill over high heat, turning once, until the burgers are charred outside and medium-rare within, about 6 minutes.
 
Spread the Russian dressing on the rolls and cover with the lettuce and tomatoes. Top with the burgers and pickles; serve.

Sirloin Steak with Creamy Potato "Risotto"

  
"Teanna, it smells insanely good in here."

Jack entered the apartment after yet another 15-hour day at work of running proformas and building financial models (exciting stuff) and shot straight to the kitchen (which is right next to the front door, so I guess instead of shot, I should say, "took two steps towards the kitchen and was in the kitchen").  He looked over my shoulder and captured the scents of nutty butter and caramelized onions that wafted from the saute` pan. 

"What is it?"

"Potato risotto," I informed him, feeding him a bite. "You can take it for lunch tomorrow."

"But I want it now." he insisted.

"Well, you can't have it now." I said sternly, but with a slight chuckle in my voice.

"Why not?" he stomped.

"Because it's 10:00 pm and I need sunlight. I have to photograph it tomorrow." I said matter-of-factly. 

He looked downtrodden, but acquiesed.  Frankly, this is something he has learned by know.  When one dates a food blogger, one needs to be prepared to eat the food until it is properly photographed. 

But it was well worth the wait.  Yukon gold potatoes are diced into an 1/8" dice, cooked with finely chopped onions, a bit of heavy cream, and finished off with cayenne pepper, parmesan cheese, and topped with chives.  The result is a sublimely creamy potato "risotto" with gooey parmesan cheese and a slight bit of heat in the back of the mouth as a result of the cayenne pepper. The potatoes are toothsome, and if not told otherwise, one would definitely think this was risotto. Best part is?  It takes a quarter of the time to make this dish as it does actual risotto.

Oh, and the steak is good, too.  But we all know the star of this dish. 

Sirloin Steak with Creamy Potato Risotto adapted from Bon Appetit

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-salt chicken broth (I used beef stock and it was delicious)
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6 6-ounce beef sirloin  steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken (or beef) broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. 

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 1 to 2 minutes per side for medium-rare.

Divide potato risotto among plates. Place steaks on plates and serve.

 

Lamb and Eggplant Shepherd's Pie

  

I am always drawn to dishes that are a bit different. "Out of the norm" some may say. "Weird." say others. 

Jack and I are actually both similar in that department.  If we are at a restaurant with dishes like sweetbreads, veal cheek, or stuffed pig's feet, you can be sure we'll order it. Once, I ordered bone marrow at a restaurant and a fellow dining guest asked, "Why would you order that?"

"Hello!" I exclaimed, as if that was the dumbest question in the world. "Because it's delicious!"  And then I shoved a piece of bread covered with the fatty, brain matter-resembling marrow in her face.  

Needless to say, she was not pleased.  

Now, this dish is not that far out there, but it is different, so when I saw it on the cover of Bon Appetit last year, I always wanted to make it.  And this past week, I finally did. 

Let me tell you this. This takes all day to make.  All. Day. Each ingredient is separately sauteed in the same pan almost as if each ingredient is a building block of flavor in the walls of the pan. First, eggplant is tossed in salt and left to sit for an hour to draw out all of them moisture, then sauteed until tender. Next, lamb shank is tossed in a bit of flour and sauteed in the same pan (sans the eggplant). The lamb is then set aside and onions are sauteed until tender.  Afterwards, the pan is deglazed with white wine before the diced tomatoes, garlic, beef broth and oregano are added.  The lamb is then added back into the pan and slowly cooked for an hour.  Next, the eggplant is added back into the pan and the flavors are allowed to marry and the broth thickened for another 45 minutes.

Like I said. All. Day.

The mixture is then put into a baking dish (the recipe calls for a 9x13" dish, but I used an 8x8" dish) and topped with delicious mashed potatoes (and I will forever use this for my mashed potato recipe. Love.) and baked for an additional 45 minutes. 

The resulting dish is a wonderful marriage of of sweet, tender eggplant, deliciously moist lamb, a deliciously fresh tomato broth and creamy mashed potatoes.  This dish is GOOD.  Really, really good. And I don't think anyone would be scared of these ingredients.  If you have all day, please, please make this. 

It's always good to get out of our comfort zones. With or without stuffed pig's feet.

Lamb and eggplant shepherd's pie - adapted from bon appetit

FILLING

• 1 1-1/2-pound eggplant, unpeeled, cut into 3/4- to 1-inch cubes
• Coarse kosher salt
• 7 tablespoons (or more) extra-virgin olive oil, divided
• 2 pounds well-trimmed boneless lamb shoulder, cut into 1-inch cubes
• All purpose flour
• 3 cups chopped onions
• 1 cup dry white wine
• 1 28-ounce can diced tomatoes in juice
• 3 cups beef broth (preferably organic)
• 8 garlic cloves, chopped
• 1 tablespoon dried oregano

TOPPING

• 3 pounds russet potatoes, peeled, cut into 1-inch cubes
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 3/4 cup plus 1 tbsp  whole milk
• 1 1/4 cups (packed) coarsely grated sheep's milk cheese (5 to 6 ounces)

PREPARATION

FILLING

• Scatter eggplant on rimmed baking sheet. Sprinkle with coarse salt; let stand 1 hour, tossing occasionally. Rinse eggplant and pat very dry.

• Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add eggplant and sauté until tender, about 12 minutes. Transfer to medium bowl.

• Sprinkle lamb generously with coarse salt and pepper, then dust with flour to coat. Heat 2 tablespoons oil in same pot over medium-high heat. Add half of lamb. Sauté until browned, about 8 minutes. Transfer lamb to large bowl. Repeat with 2 tablespoons oil and remaining lamb.

• Add 1 additional tablespoon oil to same pot, if needed. Add onions. Cover and cook over medium-low heat until very tender, about 10 minutes (bottom of pot will be very dark). Add wine to pot. Increase heat and boil until wine evaporates, scraping up browned bits, about 5 minutes. Add tomatoes with juice, broth, garlic, and oregano and bring to boil. Add lamb with any accumulated juices. Cover; reduce heat to low and simmer 1 hour. Uncover and continue to simmer until lamb is very tender and gravy thickens slightly, about 45 minutes. Stir in eggplant. Season with salt and pepper. Transfer to 13x9x2-inch glass baking dish. (I used an 8x8" baking dish)

TOPPING

• Preheat oven to 375°F. Cook potatoes in large pot of boiling salted water until tender, about 14 minutes.

• Meanwhile, melt butter with oil in medium saucepan over medium-high heat. Add garlic. Sauté until fragrant, about 1 minute. Add milk and bring to simmer.

• Drain potatoes. Return to pot. Stir over medium heat until excess moisture evaporates. Add milk mixture and mash potatoes until just smooth. Stir in cheese. Season with coarse salt and pepper. Drop potatoes over filling by heaping tablespoonfuls, covering completely.

• Bake pie until filling is heated through and topping is golden, about 45 minutes.