David Rubel's Blog, page 3
December 9, 2010
Kimchi
Koreans eat kimchi several times every day because it's such a great digestive. American cuisine is a bit too diversified for that—I wouldn't serve kimchi with spaghetti carbonara, for instance—but I do eat it often as a snack before dinner.
1 large head napa cabbage (about 4 lb)
1 c kosher salt
10 c cold water
1 large daikon (Japanese white radish)
1 lb carrots
1 bunch green onions
½ lb fresh ginger, peeled and coarsely chopped
1 large head garlic, peeled and trimmed
1 large apple or pear, peeled and cored
1 large white onion, peeled, trimmed, and quartered
½ c fish sauce (nam pla)
½ c sugar
½–1 c hot red pepper powder
1. Remove any damaged outer leaves from the cabbage and trim the root end. Cut the head lengthwise into quarters. Cut each quarter across its width to create slices about three inches long and a quarter of an inch thick.
2. In a large stockpot or crock, combine the salt and water to make a 10 percent brine. Add the sliced cabbage and soak for 2-3 hours. (The brine should cover the cabbage. If not, make and add more 10 percent brine.)
3. While the cabbage is soaking, peel and trim the daikon and carrots and chop into bite-sized pieces. Trim the green onions and chop into pieces about one inch long. Add the sauce ingredients to the bowl of a food processor and puree. In a large mixing bowl, combine the chopped daikon, carrots, and green onions with the sauce and toss to coat.
4. When the cabbage has soaked sufficiently, rinse it three times with cold water and drain well. Add to the sauced ingredients and mix well. Cover with plastic wrap and let stand overnight. The next day, transfer to storage containers and refrigerate.
TIPS
• Although Asian market typically sell the freshest (and cheapest) kimchi ingredients, you can probably find what you need in your local supermarket—except for the hot red pepper powder that gives kimchi its distinctive zip. Fortunately, the powder keeps forever, so a single trip to an Asian market can keep you in kimchi for a year or more.
• The way the cabbage is sliced has no effect on the kimchi's taste. I find it expedient to use the method described above, but feel free to make the pieces larger or smaller to suit your taste. Similarly, cut the daikon and carrots as you wish. I tend to slice the daikon and julienne the carrots.
• Even after three rinsings, the brined cabbage will still have a slightly salty taste—but only slightly salty.
• I store my kimchi in large Ball jars. Make sure to leave a little headroom so that the juice doesn't overflow onto your refrigerator shelf.
• Kimchi belongs to the same food family (fermented vegetables) as sauerkraut. Thus, if you prefer, you can store your kimchi at room temperature in the same way you would store sauerkraut—that is, with the vegetables completely submerged in the briny juice. This anaerobic ("without air") environment prevents harmful bacteria from growing.
• Although kimchi tastes good (at least to me) on the day that it's made, I recommend waiting about a week for the flavors time to develop.
1 large head napa cabbage (about 4 lb)
1 c kosher salt
10 c cold water
1 large daikon (Japanese white radish)
1 lb carrots
1 bunch green onions
½ lb fresh ginger, peeled and coarsely chopped
1 large head garlic, peeled and trimmed
1 large apple or pear, peeled and cored
1 large white onion, peeled, trimmed, and quartered
½ c fish sauce (nam pla)
½ c sugar
½–1 c hot red pepper powder
1. Remove any damaged outer leaves from the cabbage and trim the root end. Cut the head lengthwise into quarters. Cut each quarter across its width to create slices about three inches long and a quarter of an inch thick.
2. In a large stockpot or crock, combine the salt and water to make a 10 percent brine. Add the sliced cabbage and soak for 2-3 hours. (The brine should cover the cabbage. If not, make and add more 10 percent brine.)
3. While the cabbage is soaking, peel and trim the daikon and carrots and chop into bite-sized pieces. Trim the green onions and chop into pieces about one inch long. Add the sauce ingredients to the bowl of a food processor and puree. In a large mixing bowl, combine the chopped daikon, carrots, and green onions with the sauce and toss to coat.
4. When the cabbage has soaked sufficiently, rinse it three times with cold water and drain well. Add to the sauced ingredients and mix well. Cover with plastic wrap and let stand overnight. The next day, transfer to storage containers and refrigerate.
TIPS
• Although Asian market typically sell the freshest (and cheapest) kimchi ingredients, you can probably find what you need in your local supermarket—except for the hot red pepper powder that gives kimchi its distinctive zip. Fortunately, the powder keeps forever, so a single trip to an Asian market can keep you in kimchi for a year or more.
• The way the cabbage is sliced has no effect on the kimchi's taste. I find it expedient to use the method described above, but feel free to make the pieces larger or smaller to suit your taste. Similarly, cut the daikon and carrots as you wish. I tend to slice the daikon and julienne the carrots.
• Even after three rinsings, the brined cabbage will still have a slightly salty taste—but only slightly salty.
• I store my kimchi in large Ball jars. Make sure to leave a little headroom so that the juice doesn't overflow onto your refrigerator shelf.
• Kimchi belongs to the same food family (fermented vegetables) as sauerkraut. Thus, if you prefer, you can store your kimchi at room temperature in the same way you would store sauerkraut—that is, with the vegetables completely submerged in the briny juice. This anaerobic ("without air") environment prevents harmful bacteria from growing.
• Although kimchi tastes good (at least to me) on the day that it's made, I recommend waiting about a week for the flavors time to develop.
October 12, 2010
Penne with Brussels Sprouts and Gorgonzola
The pecans in this dish add a nice, sweet crunch. Walnuts are another option.
(serves two adults and two children)
2 lb Brussels sprouts
¼ c olive oil
kosher salt, to taste
freshly ground black pepper, to taste
½ c pecans
2 Tbs unsalted butter
1 lb dried penne
2 shallots
¾ c heavy cream
1 c (4 oz) Gorgonzola
1. Place a large rimmed baking sheet in the lower half of the oven. Preheat to 500 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil.
3. Trim the Brussels sprouts, removing any spoiled outer leaves. Rinse. Using a food processor fitted with a slicing disk, shred the sprouts. Transfer to a mixing bowl. Toss with the olive oil, salt, and pepper. Spread in a single layer over the heated baking sheet and roast until charring just begins, about 10–15 minutes.
4. Coarsely chop the pecans. In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the pecans and cook, stirring often, until the butter is browned and the pecans are toasted, about 3 minutes. Remove from the heat.
5. Cook the penne in the boiling water until al dente, about 8 minutes.
6. Meanwhile, peel and chop the shallots. In a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add teh cream and bring to a simmer. Remove from the heat, add the Gorgonzola, and stir until melted.
7. Drain the penne and return to the pot. Add the Brussels sprouts and Gorgonzola sauce. Toss to coat. Sprinkle the pecans on top and serve with grated parmesan(or additional crumbled Gorgonzola.
(serves two adults and two children)
2 lb Brussels sprouts
¼ c olive oil
kosher salt, to taste
freshly ground black pepper, to taste
½ c pecans
2 Tbs unsalted butter
1 lb dried penne
2 shallots
¾ c heavy cream
1 c (4 oz) Gorgonzola
1. Place a large rimmed baking sheet in the lower half of the oven. Preheat to 500 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil.
3. Trim the Brussels sprouts, removing any spoiled outer leaves. Rinse. Using a food processor fitted with a slicing disk, shred the sprouts. Transfer to a mixing bowl. Toss with the olive oil, salt, and pepper. Spread in a single layer over the heated baking sheet and roast until charring just begins, about 10–15 minutes.
4. Coarsely chop the pecans. In a small skillet over medium heat, melt 1 tablespoon of the butter. Add the pecans and cook, stirring often, until the butter is browned and the pecans are toasted, about 3 minutes. Remove from the heat.
5. Cook the penne in the boiling water until al dente, about 8 minutes.
6. Meanwhile, peel and chop the shallots. In a small saucepan over medium heat, melt the remaining 1 tablespoon butter. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Add teh cream and bring to a simmer. Remove from the heat, add the Gorgonzola, and stir until melted.
7. Drain the penne and return to the pot. Add the Brussels sprouts and Gorgonzola sauce. Toss to coat. Sprinkle the pecans on top and serve with grated parmesan(or additional crumbled Gorgonzola.
October 5, 2010
Pork Satay
Over the weekend in DC, I served this dish to a group of Habitat for Humanity friends that my wife, Julia, and I made last year at the Carter Work Project in Thailand. Reminded us all of Chiang Mai.
(serves 12 as an appetizer)
2 pork tenderloins (about 2 lb)
The Marinade
2 Tbs coriander seeds
2 tsp cumin seeds
¼ c canola oil
¼ c coconut milk
2 Tbs fish sauce (nam pla)
2-inch piece fresh ginger, grated
6 cloves garlic, grated
2 Tbs sugar
2 tsp turmeric
1 tsp ground cinnamon
The Dipping Sauce
1 14-oz can (less ¼ c) coconut milk
½ c peanut butter (oreferably smooth)
2 Tbs red curry paste (or green curry paste)
1. Place the pork tenderloins in the freezer until they are firm but not frozen, about 30 minutes. Cut each in half crosswise to yield shorter "logs" about 4-5 inches long. With one hand pressing the pork down into a cutting board and the other holding a sharp knife parallel to the board, cut each lengthwise into 1/8-inch-thick slices. ( Each piece should yield about 9 slices, or 36 slices in all.)
2. In a small skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 3 minutes. Remove from the heat. When the spices have cooled a bit, grind them in a spice mill (or crush them with a mortar and pestle).
3. In a mixing bowl, combine the ground spices with the rest of the marinade ingredients. Add the pork and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 1 day.
4, Prepare the dipping sauce (which can also be made in advance and refrigerated). In a small saucepan over low heat, combine the coconut milk, peanut butter, and curry paste. Simmer until the flavors combine and deepen, about 20 minutes.
6. Soak the skewers in water for at least 30 minutes so that they don't burn.
5. Preheat the grill to high. Thread each marinated pork slice onto a skewer. Cook until slightly charred on one side, about 3-4 minutes. Turn and cook until done, about 3 more minutes. Serve with the dipping sauce, which can be either warm or at room temperature.
TIPS
• It's nearly impossible to find fresh Thai ingredients in this country (have you ever seen a kaffir lime leaf?), so I don't even try. Instead, I buy the little jars of red and green curry paste sold under the Thai Kitchen brand. These pastes contain kaffir lime leaves, galangal, and a host of other hard-to-find ingredients. Admittedly, it's a convenience food, but I compromise because it's such a great convenience.
• Don't let the coconut milk quantity for the dipping sauce throw you. The point is that I don't want you to open a second can for this recipe. Take 1/4 cup for the marinade and then simply use the rest of the can for the dipping sauce.
(serves 12 as an appetizer)
2 pork tenderloins (about 2 lb)
The Marinade
2 Tbs coriander seeds
2 tsp cumin seeds
¼ c canola oil
¼ c coconut milk
2 Tbs fish sauce (nam pla)
2-inch piece fresh ginger, grated
6 cloves garlic, grated
2 Tbs sugar
2 tsp turmeric
1 tsp ground cinnamon
The Dipping Sauce
1 14-oz can (less ¼ c) coconut milk
½ c peanut butter (oreferably smooth)
2 Tbs red curry paste (or green curry paste)
1. Place the pork tenderloins in the freezer until they are firm but not frozen, about 30 minutes. Cut each in half crosswise to yield shorter "logs" about 4-5 inches long. With one hand pressing the pork down into a cutting board and the other holding a sharp knife parallel to the board, cut each lengthwise into 1/8-inch-thick slices. ( Each piece should yield about 9 slices, or 36 slices in all.)
2. In a small skillet over medium heat, toast the coriander and cumin seeds until fragrant, about 3 minutes. Remove from the heat. When the spices have cooled a bit, grind them in a spice mill (or crush them with a mortar and pestle).
3. In a mixing bowl, combine the ground spices with the rest of the marinade ingredients. Add the pork and toss to coat. Marinate in the refrigerator for at least 1 hour or up to 1 day.
4, Prepare the dipping sauce (which can also be made in advance and refrigerated). In a small saucepan over low heat, combine the coconut milk, peanut butter, and curry paste. Simmer until the flavors combine and deepen, about 20 minutes.
6. Soak the skewers in water for at least 30 minutes so that they don't burn.
5. Preheat the grill to high. Thread each marinated pork slice onto a skewer. Cook until slightly charred on one side, about 3-4 minutes. Turn and cook until done, about 3 more minutes. Serve with the dipping sauce, which can be either warm or at room temperature.
TIPS
• It's nearly impossible to find fresh Thai ingredients in this country (have you ever seen a kaffir lime leaf?), so I don't even try. Instead, I buy the little jars of red and green curry paste sold under the Thai Kitchen brand. These pastes contain kaffir lime leaves, galangal, and a host of other hard-to-find ingredients. Admittedly, it's a convenience food, but I compromise because it's such a great convenience.
• Don't let the coconut milk quantity for the dipping sauce throw you. The point is that I don't want you to open a second can for this recipe. Take 1/4 cup for the marinade and then simply use the rest of the can for the dipping sauce.
September 29, 2010
Carrot Sambal
If you're tired of cole slaw, this slightly spicy side dish goes beautifully with barbecue.
(serves 6–8 as a side dish)
4 cloves garlic
1 jalapeno pepper
¼ c canola oil
¼ c sugar
4 tsp fish sauce
juice of one lime
1 lb organic carrots (see tip below)
2 scallions, trimmed and chopped
a small handful of fresh cilantro, coarsely chopped
1. Smash the garlic with the flat side of a large knife, then peel and trim each clove. Trim the jalapeno, remove the seeds, and mince the flesh.
2. In a skillet set over low heat, cook the garlic and jalapeno in the canola oil until the garlic begins to brown, about 8–10 minutes. Remove from the heat. Stir in the sugar and let cool. Complete the dressing by whisking in the fish sauce and lime juice.
3. Meanwhile, wash, trim, and shred the carrots in a food processor. Add the scallions and cilantro. Toss with the dressing.
TIPS
• I specify organic carrots primarily because you don't need to peel them. That's a big plus when recipes like this one call for carrots in quantity.
• Carrot sambal (made with carrots from our garden) has become such a staple in our house that I've had to develop a variation, just so we don't get bored. I add 2 inches of fresh ginger, peeled and minced, along with ½ teaspoon of ground cardamom to the simmering oil. The resulting sambal has a nice, refreshing tang.
(serves 6–8 as a side dish)
4 cloves garlic
1 jalapeno pepper
¼ c canola oil
¼ c sugar
4 tsp fish sauce
juice of one lime
1 lb organic carrots (see tip below)
2 scallions, trimmed and chopped
a small handful of fresh cilantro, coarsely chopped
1. Smash the garlic with the flat side of a large knife, then peel and trim each clove. Trim the jalapeno, remove the seeds, and mince the flesh.
2. In a skillet set over low heat, cook the garlic and jalapeno in the canola oil until the garlic begins to brown, about 8–10 minutes. Remove from the heat. Stir in the sugar and let cool. Complete the dressing by whisking in the fish sauce and lime juice.
3. Meanwhile, wash, trim, and shred the carrots in a food processor. Add the scallions and cilantro. Toss with the dressing.
TIPS
• I specify organic carrots primarily because you don't need to peel them. That's a big plus when recipes like this one call for carrots in quantity.
• Carrot sambal (made with carrots from our garden) has become such a staple in our house that I've had to develop a variation, just so we don't get bored. I add 2 inches of fresh ginger, peeled and minced, along with ½ teaspoon of ground cardamom to the simmering oil. The resulting sambal has a nice, refreshing tang.
Bouillabaisse
This is a great dish for a crowd. The name may be fancy, but it's really just a simple seafood stew. Note, however, that the recipe sinks or swims with the freshness of the ingredients, so I make it only when I'm near the ocean.
(serves eight to ten)
The Fish and Seafood
1 lb white steak fish (such as swordfish and halibut)
1 lb bivalves (such as mussels and small clams)
1 lb shrimp
1 lb squid
1 small lobster (optional)
The Stew Base
3 large leeks, white part only
1 medium onion
6 cloves garlic
½ c olive oil
2 c chicken stock
1 c white wine
1 c water
2 28-oz cans diced tomatoes
a large handful of fresh parsley, coarsely chopped
several sprigs of fresh rosemary or thyme
Tabasco sauce, to taste
The Finish
½ c brandy
kosher salt
freshly ground pepper
a small handful of fresh dill, coarsely chopped
1. Prep the fish and shellfish. For the fish, remove any skin and cut the steaks into large chunks. For the bivalves, scrub the shells and debeard the mussels (see tip below). For the shrimp, shell and devein. For the squid, clean and slice the bodies into rings. For the lobster, kill and quarter (see tip below).
2. Rinse the leeks well, slice into thin rings, and rinse again. Peel and coarsely chop the onion and garlic.
3. In a large stockpot over a medium-low flame, heat the oil. Sauté the leeks, onion, and garlic until the leeks and onion have wilted, about 10–15 minutes.
4. Add the chicken stock, wine, water, tomatoes, parsley, rosemary or thyme, and Tabasco. Raise the heat to medium-high and bring to a simmer. Simmer for 10 minutes, adjusting the heat as necessary.
5. Add the fish and seafood, cover, and simmer for another 30 minutes.
6. Uncover. Add the brandy. Season to taste with salt and pepper. Add the dill. Serve with crusty bread.
TIPS
• It's important to rinse the leeks after they're chopped because dirt often gets trapped between the various layers of growth.
• The beard of a mussels is the little bit of algae-like fuzz attached to the concave side of the shell. Commercially raised mussels often don't have beards, but wild ones do. To remove the beard, simply give it a tug.
• The best way to quarter a live lobster is to get it over with quickly. Start by cutting through the top of its body between its eyes. This kills it instantly. A good description of the process, complete with photos, can be found at HYPERLINK "http://www.cooking-lobster.com/cookin..." http://www.cooking-lobster.com/cookin....
(serves eight to ten)
The Fish and Seafood
1 lb white steak fish (such as swordfish and halibut)
1 lb bivalves (such as mussels and small clams)
1 lb shrimp
1 lb squid
1 small lobster (optional)
The Stew Base
3 large leeks, white part only
1 medium onion
6 cloves garlic
½ c olive oil
2 c chicken stock
1 c white wine
1 c water
2 28-oz cans diced tomatoes
a large handful of fresh parsley, coarsely chopped
several sprigs of fresh rosemary or thyme
Tabasco sauce, to taste
The Finish
½ c brandy
kosher salt
freshly ground pepper
a small handful of fresh dill, coarsely chopped
1. Prep the fish and shellfish. For the fish, remove any skin and cut the steaks into large chunks. For the bivalves, scrub the shells and debeard the mussels (see tip below). For the shrimp, shell and devein. For the squid, clean and slice the bodies into rings. For the lobster, kill and quarter (see tip below).
2. Rinse the leeks well, slice into thin rings, and rinse again. Peel and coarsely chop the onion and garlic.
3. In a large stockpot over a medium-low flame, heat the oil. Sauté the leeks, onion, and garlic until the leeks and onion have wilted, about 10–15 minutes.
4. Add the chicken stock, wine, water, tomatoes, parsley, rosemary or thyme, and Tabasco. Raise the heat to medium-high and bring to a simmer. Simmer for 10 minutes, adjusting the heat as necessary.
5. Add the fish and seafood, cover, and simmer for another 30 minutes.
6. Uncover. Add the brandy. Season to taste with salt and pepper. Add the dill. Serve with crusty bread.
TIPS
• It's important to rinse the leeks after they're chopped because dirt often gets trapped between the various layers of growth.
• The beard of a mussels is the little bit of algae-like fuzz attached to the concave side of the shell. Commercially raised mussels often don't have beards, but wild ones do. To remove the beard, simply give it a tug.
• The best way to quarter a live lobster is to get it over with quickly. Start by cutting through the top of its body between its eyes. This kills it instantly. A good description of the process, complete with photos, can be found at HYPERLINK "http://www.cooking-lobster.com/cookin..." http://www.cooking-lobster.com/cookin....
Green Curry Game Hens
I use game hens with this Thai-influenced marinade because half a game hen makes a lovely dinner-party serving. But the marinade works equally well with whole chickens.
(serves two adults and two children)
The Marinade
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp white peppercorns
1 bunch cilantro (including the roots and stems)
2 jalapeno peppers, stemmed
2 cloves garlic, trimmed and peeled
1 large shallot, trimmed and peeled
1 stalk lemongrass, trimmed and sliced
1-inch piece fresh ginger, peeled and coarsely chopped
large pinch of kosher salt
1 Tbs fish sauce
3 Tbs peanut oil
The Game Hens
2 game hens, butterflied (see tip below)
1. In a small skillet over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant, about 3 minutes. Remove from the heat. When the spices have cooled, grind them in a spice mill (or crush them with a mortar and pestle).
2. In the bowl of a food processor, combine the ground spices with the rest of the marinade ingredients. Puree until a paste forms. Rub the paste over the hens and let them marinate, covered, in the refrigerator for at least one hour and up to a full day.
3. Prepare the grill. Arrange the hens skin-side up and cook for 10 minutes before turning and cooking until done, about another 10 minutes.
TIPS
• Butterflying poultry means splitting the bird's body into two pieces that remain attached but lie flat. If you don't have a butcher to do this for you, don't worry; it's easy. Using poultry shears or a sharp knife, remove the bone that separates the two pieces of breast. Then pry the chest cavity open until you hear the spine crack. The bird should now lie flat on its exposed interior.
• If you don't have whole spices, you can make do with ground ones. You can also substitute black peppercorns for white (which are milder), but use a little less.
• You can dramatically reduce the spiciness of this dish by discarding some or all of the jalapeno seeds.
• If you're unfamiliar with lemongrass, don't be intimidated. Simply remove the brittle, yellowish-greenish outer leaves to expose the dense white core. Then trim both ends so that you use only the bottom four inches or so.
• You can also make this dish in the oven. Place a roasting pan on the middle rack and preheat to 450 degrees Fahrenheit. (The roasting pan should be large enough to hold the hens in a single layer.) When the oven has reached the proper temperature, arrange the hens in the pan skin-side up and roast until done, about 25–30 minutes. For a crispy skin, finish with a few minutes under the broiler.
(serves two adults and two children)
The Marinade
2 tsp coriander seeds
1 tsp cumin seeds
½ tsp white peppercorns
1 bunch cilantro (including the roots and stems)
2 jalapeno peppers, stemmed
2 cloves garlic, trimmed and peeled
1 large shallot, trimmed and peeled
1 stalk lemongrass, trimmed and sliced
1-inch piece fresh ginger, peeled and coarsely chopped
large pinch of kosher salt
1 Tbs fish sauce
3 Tbs peanut oil
The Game Hens
2 game hens, butterflied (see tip below)
1. In a small skillet over medium heat, toast the coriander seeds, cumin seeds, and white peppercorns until fragrant, about 3 minutes. Remove from the heat. When the spices have cooled, grind them in a spice mill (or crush them with a mortar and pestle).
2. In the bowl of a food processor, combine the ground spices with the rest of the marinade ingredients. Puree until a paste forms. Rub the paste over the hens and let them marinate, covered, in the refrigerator for at least one hour and up to a full day.
3. Prepare the grill. Arrange the hens skin-side up and cook for 10 minutes before turning and cooking until done, about another 10 minutes.
TIPS
• Butterflying poultry means splitting the bird's body into two pieces that remain attached but lie flat. If you don't have a butcher to do this for you, don't worry; it's easy. Using poultry shears or a sharp knife, remove the bone that separates the two pieces of breast. Then pry the chest cavity open until you hear the spine crack. The bird should now lie flat on its exposed interior.
• If you don't have whole spices, you can make do with ground ones. You can also substitute black peppercorns for white (which are milder), but use a little less.
• You can dramatically reduce the spiciness of this dish by discarding some or all of the jalapeno seeds.
• If you're unfamiliar with lemongrass, don't be intimidated. Simply remove the brittle, yellowish-greenish outer leaves to expose the dense white core. Then trim both ends so that you use only the bottom four inches or so.
• You can also make this dish in the oven. Place a roasting pan on the middle rack and preheat to 450 degrees Fahrenheit. (The roasting pan should be large enough to hold the hens in a single layer.) When the oven has reached the proper temperature, arrange the hens in the pan skin-side up and roast until done, about 25–30 minutes. For a crispy skin, finish with a few minutes under the broiler.
August 6, 2010
Macaroni and Cheese
Don't be afraid to make this casserole in advance because it tastes just as good reheated. Also feel free to experiment with other cheeses.
(serves a crowd)
1 medium onion
4 c milk
1 lb sharp cheddar cheese
half of a baguette
6 Tbs unsalted butter
1 tsp kosher salt
6 Tbs flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 lb macaroni elbows
2 oz Parmigiano-Reggiano (or other grating cheese)
2 Tbs olive oil
1. Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of salted pasta water to boil.
2. ...
(serves a crowd)
1 medium onion
4 c milk
1 lb sharp cheddar cheese
half of a baguette
6 Tbs unsalted butter
1 tsp kosher salt
6 Tbs flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 lb macaroni elbows
2 oz Parmigiano-Reggiano (or other grating cheese)
2 Tbs olive oil
1. Preheat the oven to 400 degrees Fahrenheit. Bring a large pot of salted pasta water to boil.
2. ...
August 4, 2010
Eggplant with Mint and Feta
If you don't grow your own mint, you can make do with a single bunch from the supermarket. But if you do grow your own, use a lot!
(serves four as a main course or eight as a side dish)
2 cloves garlic
juice of 2 lemons
kosher salt
2 large shallots, peeled and thinly sliced
2 large Italian eggplant
olive oil
6-8 oz feta cheese
1 bunch fresh mint
1 tsp ground cumin
½ tsp cayenne pepper
1. Peel and grate the garlic. Combine in a small bowl with the lemon juice and a large pinch of salt. Add the shallots an...
(serves four as a main course or eight as a side dish)
2 cloves garlic
juice of 2 lemons
kosher salt
2 large shallots, peeled and thinly sliced
2 large Italian eggplant
olive oil
6-8 oz feta cheese
1 bunch fresh mint
1 tsp ground cumin
½ tsp cayenne pepper
1. Peel and grate the garlic. Combine in a small bowl with the lemon juice and a large pinch of salt. Add the shallots an...
August 2, 2010
Spaghetti Carbonara
The trick to making this dish properly is to keep the eggs creamy while still cooking them sufficiently. I find that deglazing the skillet with a little pasta waster tempers the heat just the right amount.
(serves two adults and two children)
½ lb. bacon
1 medium onion
2 oz. parmesan cheese (to make about 1 cup grated)
½ bunch fresh parsley
kosher salt
freshly ground black pepper
2 eggs
2 egg yolks
¼ cup heavy cream
1 lb. thick spaghetti
1. Bring a large pot of salted pasta water to a boil.
2. Dice the ba...
(serves two adults and two children)
½ lb. bacon
1 medium onion
2 oz. parmesan cheese (to make about 1 cup grated)
½ bunch fresh parsley
kosher salt
freshly ground black pepper
2 eggs
2 egg yolks
¼ cup heavy cream
1 lb. thick spaghetti
1. Bring a large pot of salted pasta water to a boil.
2. Dice the ba...
July 30, 2010
Garlicky Angel Hair with Grape Tomatoes
This is a great way to use grape and/or cherry tomatoes from the garden. Be sure not to overcook the angel hair!
(serves two adults and two children)
olive oil
1 quart grape tomatoes
kosher salt
8 cloves garlic
1 tsp. red pepper flakes
1 bunch fresh basil
2 oz. parmesan cheese (to make about 1 cup grated)
1 lb. angel hair pasta
freshly ground black pepper
1. Place a rack at the top of the oven and turn the broiler on high. Line a rimmed baking sheet with aluminum foil and rub the foil with a little oliv...
(serves two adults and two children)
olive oil
1 quart grape tomatoes
kosher salt
8 cloves garlic
1 tsp. red pepper flakes
1 bunch fresh basil
2 oz. parmesan cheese (to make about 1 cup grated)
1 lb. angel hair pasta
freshly ground black pepper
1. Place a rack at the top of the oven and turn the broiler on high. Line a rimmed baking sheet with aluminum foil and rub the foil with a little oliv...
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