The greens in this dish can be either turnip tops, mustard greens, dandelion greens, or broccolini.
Mats:
2Tbsp olive oil. I actually used butternut squash seed oil.
2 onions, diced
1 tsp ground coriander
2 tsp ground cumin
3 turnips, chopped into bite-sized cubes
1 1/2c red lentils
4 cloves garlic, minced
6 cups (2 boxes) vegetable stock
1 bunch broccolini/2c other greens
How-to:
Heat the oil in a large pot over medium heat
Add the onion and saute for 5 minutes until translucent
Add the cumin, coriander, minced garlic, and turnips. Stir to coat in spices.
Add the vegetable stock, bring to a boil, and cover. Cook for 15 minutes
Puree the mixture either in a food processor or with an immersion stick until smooth
Turn the heat to medium-low, add the lentils and boil for 10 minutes
Add the greens and boil for 5 minutes
Serve with crusty bread for optimum deliciousness.
Monday, May 2, 2016
Monday, March 28, 2016
Squash and Corn Chowder
Aunt Jessie's Christmas staple. Also excellent for dreary spring days.
Mats:
1 onion, diced
2 Tbsp butter
2 lbs butternut squash (or other winter squash), peeled, seeded, and chopped into large chunks
2 cups corn kernels (about 10 oz)
8c water
1c heavy cream
salt and pepper to taste. I think I ended up using about 1 Tbsp salt and 2 tsp pepper
1 lb bacon
How-to:
In a large stockpot, melt the butter over medium heat and saute the diced onion until transparent, about 8 minutes.
Add the squash, corn, and water, then bring to a boil.
Cover, but cock the lid slightly so steam can still escape, then simmer for about 90 minutes, or until the squash is falling apart.
Meanwhile, cook the bacon and crumble.
Whisk well until the squash completely broken apart. The water should be bright orange and really only the corn should be the solidest part of the soup.
Remove from heat, then stir in the heavy cream, salt, and pepper. Feel free to add more seasonings if it's needed.
Serve soup garnished with crumbled bacon.
Mats:
1 onion, diced
2 Tbsp butter
2 lbs butternut squash (or other winter squash), peeled, seeded, and chopped into large chunks
2 cups corn kernels (about 10 oz)
8c water
1c heavy cream
salt and pepper to taste. I think I ended up using about 1 Tbsp salt and 2 tsp pepper
1 lb bacon
How-to:
In a large stockpot, melt the butter over medium heat and saute the diced onion until transparent, about 8 minutes.
Add the squash, corn, and water, then bring to a boil.
Cover, but cock the lid slightly so steam can still escape, then simmer for about 90 minutes, or until the squash is falling apart.
Meanwhile, cook the bacon and crumble.
Whisk well until the squash completely broken apart. The water should be bright orange and really only the corn should be the solidest part of the soup.
Remove from heat, then stir in the heavy cream, salt, and pepper. Feel free to add more seasonings if it's needed.
Serve soup garnished with crumbled bacon.
Tuesday, March 22, 2016
Stuffed Sweet Potatoes
I semi-accidentally got fennel and lavender infused goat cheese. It was really, really delicious with those undertones.
Mats:
4 sweet potatoes
4 oz goat cheese
2Tbsp butter and 0.5 Tbsp butter
1 bunch broccolini
How-to:
Wash and pierce the potatoes. Bake at 400 for 50 minutes.
When the potatoes are almost done, soften 2Tbsp butter and goat cheese and mush it together to combine. I soften stuff by putting it in a microwave safe bowl and putting it on top of the toaster oven. The oven gets hot enough to get stuff gooey.
Melt the remaining 0.5Tbsp butter in a pan. Chop the broccolini into bite size bits and add to the pan. Saute for about 2 minutes. Add 1/4c water, cover, and steam for 4 minutes.
When the potatoes are easily pierced with a knife, remove and cut a slit in the skin. Squish the ends into the middle slightly so the flesh kinda mounds out and the slit opens. Spoon the cheese mixture into the cavity, then top with broccolini.
Mats:
4 sweet potatoes
4 oz goat cheese
2Tbsp butter and 0.5 Tbsp butter
1 bunch broccolini
How-to:
Wash and pierce the potatoes. Bake at 400 for 50 minutes.
When the potatoes are almost done, soften 2Tbsp butter and goat cheese and mush it together to combine. I soften stuff by putting it in a microwave safe bowl and putting it on top of the toaster oven. The oven gets hot enough to get stuff gooey.
Melt the remaining 0.5Tbsp butter in a pan. Chop the broccolini into bite size bits and add to the pan. Saute for about 2 minutes. Add 1/4c water, cover, and steam for 4 minutes.
When the potatoes are easily pierced with a knife, remove and cut a slit in the skin. Squish the ends into the middle slightly so the flesh kinda mounds out and the slit opens. Spoon the cheese mixture into the cavity, then top with broccolini.
Sunday, February 28, 2016
Hong Shao Rou - Red Braised Pork Belly
Got to experiment using a cut of meat I've never used before - pork belly. NOT BACON. Whole pork belly, skin on (bones out). As a note, this is a *really* rich dish and you should be good to go with five or six bites of the meat, so this serves about 6. Round out dinner with rice and steamed bok choy or other vegetable.
Mats:
2lbs pork belly
1 Tbsp oil
2 Tbsp white granulated sugar
6 Tbsp (white wine/shaoxing wine)
6 tsp light soy sauce
4 tsp dark soy sauce
1c water
1 bunch green onions, trimmed.
3 cloves garlic
3 inches ginger root, peeled cut into large chunks
2 star anise
1/2c brown sugar
How-to
Cut the pork belly into long strips, about 3/4inch wide. Put them all into a big pot and fill the pot with water. Bring the water to a boil and boil for 3 minutes. You may see all sorts of scum rise to the top - that's good. That's why we're boiling it.
Drain the pot into a colander and rinse the pork strips under cool water to get all the gunk off.
Cut the long strips into little strips about 3/4 inch thick, so you have a cross-section of the belly. Pat dry.
Meanwhile, heat the oil and sugar in large pan on medium heat so the sugar starts to melt.
Toss the pork strips into the hot oil and sugar mixture. Stir around until the pork starts to brown a little.
Add the wine, soy sauces, and water. The liquid level should be about even with the pile of pork.
Add the garlic, ginger chunks, and star anise. These should be under the liquid level.
Set 2 green onions aside, then lay the rest of the bunch on top of the pork. Reduce heat to medium-low.
Cover and simmer for 45 minutes, then stir and add 1c water to keep the liquid level high. If it's making loud pops, the heat's too high. You want a gentle bubble. When you stir it, scrape the bottom to keep the sugars from burning.
Cover and simmer for another 45 minute (1.5 hours cook time so far), then stir and add 1c water.
Keep covered and simmer for another 45 minutes (2hr, 15 min cook time)
Stir and add 1c water. Sprinkle the 1/2c brown sugar on top, cover and cook for 15min (2hr, 30 min cook time total)
Serve over rice and with a vegetable to round out the dish.
Step-by-step album from /u/PinGuy. I really should take some pictures of my own some day.
Mats:
2lbs pork belly
1 Tbsp oil
2 Tbsp white granulated sugar
6 Tbsp (white wine/shaoxing wine)
6 tsp light soy sauce
4 tsp dark soy sauce
1c water
1 bunch green onions, trimmed.
3 cloves garlic
3 inches ginger root, peeled cut into large chunks
2 star anise
1/2c brown sugar
How-to
Cut the pork belly into long strips, about 3/4inch wide. Put them all into a big pot and fill the pot with water. Bring the water to a boil and boil for 3 minutes. You may see all sorts of scum rise to the top - that's good. That's why we're boiling it.
Drain the pot into a colander and rinse the pork strips under cool water to get all the gunk off.
Cut the long strips into little strips about 3/4 inch thick, so you have a cross-section of the belly. Pat dry.
Meanwhile, heat the oil and sugar in large pan on medium heat so the sugar starts to melt.
Toss the pork strips into the hot oil and sugar mixture. Stir around until the pork starts to brown a little.
Add the wine, soy sauces, and water. The liquid level should be about even with the pile of pork.
Add the garlic, ginger chunks, and star anise. These should be under the liquid level.
Set 2 green onions aside, then lay the rest of the bunch on top of the pork. Reduce heat to medium-low.
Cover and simmer for 45 minutes, then stir and add 1c water to keep the liquid level high. If it's making loud pops, the heat's too high. You want a gentle bubble. When you stir it, scrape the bottom to keep the sugars from burning.
Cover and simmer for another 45 minute (1.5 hours cook time so far), then stir and add 1c water.
Keep covered and simmer for another 45 minutes (2hr, 15 min cook time)
Stir and add 1c water. Sprinkle the 1/2c brown sugar on top, cover and cook for 15min (2hr, 30 min cook time total)
Serve over rice and with a vegetable to round out the dish.
Step-by-step album from /u/PinGuy. I really should take some pictures of my own some day.
Sunday, November 22, 2015
Osso Buco
Osso Buco: literally "Bone with a hole" in Italian. Traditionally, it's made with veal shanks, but a) veal is an industry I don't support and b) it's expensive. So get beef shanks instead.
Mats:
2 Bone-in beef shanks
1 onion, peeled and halved crosswise, then sliced into thin crescents
1 carrot, peeled and cut as small as you can (~1/8 inch dice)
1 celery rib, leaves removed, then cut as small as you can (~1/8 inch dice)
1 16oz can fire-roasted tomatoes
2 cloves garlic, minced
1 stalk fresh rosemary, about 7 inches long. Or 1/2 tsp dried leaves
3 stalks fresh thyme. Or 1/2 tsp dried leaves
3 Tbsp butter
2c red wine
3c chicken or vegetable stock
Flour ~1/2c
~1 tsp salt
How-to
Pre-heat oven to 375F
Lay out the beef shanks and pat dry, pressing to get them as dry as possible. Sprinkle the salt on both sides of the shanks. Let sit for 5 minutes.
Pour the flour into a ziploc bag, then add the beef shanks. Seal and shake so the shanks are covered in flour.
Heat a pan over high heat and add 2 Tbsp of the butter **Important Note: You need to be able to fit both shanks in the pan at the same time without them overlapping** Make sure you use a big enough pan with a lid!
When the butter stops foaming, swirl the butter around in the bottom so everything is covered, then shake the excess flour off the shanks and place in the pan.
Cook for 6 minutes, then flip and cook for 6 more minutes. Then remove the meat to a plate.
Reduce the heat to medium, add the remaining 1 Tbsp butter, then add the onion, celery and carrot (mirepoix!) Add the minced garlic and cook over medium heat 5 minutes or until onions are golden. Make sure to stir often to scrape up all that delicious fat and brown bits that rendered off the shanks and incorporate them into the vegetables.
Add 1c wine, the can of tomatoes, and 1c stock, stir, and bring to a boil.
When it's boiling, add the rosemary and thyme, then put the beef on top of them. The liquid should be about level or 3/4 of the way up the sides of the shanks. Bring to a boil.
Cover and move the whole pan to the oven. We're going to braise the meat for 2 hours now, so the most important thing is to keep adding liquid as it boils off. So cook for 30 minutes.
Flip and add another cup of stock. Cook for 30 more minutes
Flip again and add the other cup of wine. Cook for 30 *more* minutes.
Flip again and add the third cup of stock. Cook for 30 more minutes.
The shanks should be falling-off-the-bone tender now and easily pierced with a fork. Pull out of the oven and serve. Traditionally it's served over risotto, but I paired it with mashed potatoes.
Mats:
2 Bone-in beef shanks
1 onion, peeled and halved crosswise, then sliced into thin crescents
1 carrot, peeled and cut as small as you can (~1/8 inch dice)
1 celery rib, leaves removed, then cut as small as you can (~1/8 inch dice)
1 16oz can fire-roasted tomatoes
2 cloves garlic, minced
1 stalk fresh rosemary, about 7 inches long. Or 1/2 tsp dried leaves
3 stalks fresh thyme. Or 1/2 tsp dried leaves
3 Tbsp butter
2c red wine
3c chicken or vegetable stock
Flour ~1/2c
~1 tsp salt
How-to
Pre-heat oven to 375F
Lay out the beef shanks and pat dry, pressing to get them as dry as possible. Sprinkle the salt on both sides of the shanks. Let sit for 5 minutes.
Pour the flour into a ziploc bag, then add the beef shanks. Seal and shake so the shanks are covered in flour.
Heat a pan over high heat and add 2 Tbsp of the butter **Important Note: You need to be able to fit both shanks in the pan at the same time without them overlapping** Make sure you use a big enough pan with a lid!
When the butter stops foaming, swirl the butter around in the bottom so everything is covered, then shake the excess flour off the shanks and place in the pan.
Cook for 6 minutes, then flip and cook for 6 more minutes. Then remove the meat to a plate.
Reduce the heat to medium, add the remaining 1 Tbsp butter, then add the onion, celery and carrot (mirepoix!) Add the minced garlic and cook over medium heat 5 minutes or until onions are golden. Make sure to stir often to scrape up all that delicious fat and brown bits that rendered off the shanks and incorporate them into the vegetables.
Add 1c wine, the can of tomatoes, and 1c stock, stir, and bring to a boil.
When it's boiling, add the rosemary and thyme, then put the beef on top of them. The liquid should be about level or 3/4 of the way up the sides of the shanks. Bring to a boil.
Cover and move the whole pan to the oven. We're going to braise the meat for 2 hours now, so the most important thing is to keep adding liquid as it boils off. So cook for 30 minutes.
Flip and add another cup of stock. Cook for 30 more minutes
Flip again and add the other cup of wine. Cook for 30 *more* minutes.
Flip again and add the third cup of stock. Cook for 30 more minutes.
The shanks should be falling-off-the-bone tender now and easily pierced with a fork. Pull out of the oven and serve. Traditionally it's served over risotto, but I paired it with mashed potatoes.
Friday, October 2, 2015
Sausage Barley Soup
I like barley a lot. My mum would make a spinach soup with these tiny little meatballs in it that I adored, but I often just don't have the energy to make dozens of tiny little meatballs.
Mats:
1lb Italian sweet sausage (or hot, but I don't like hot)
1/2c pearl barley, uncooked
1 large yellow onion, peeled and diced
5 cloves garlic, crushed
3 carrots, peeled and chopped into 1cm rounds
8 cups/16 oz/1 box chicken stock. Or two cubes of chicken bullions + 4c water
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1 Tbsp tomato paste. Or 1 can diced tomatoes with liquid and omit the extra 2c water
Optional: 10 oz frozen chopped spinach. Don't defrost or drain it.
How-To
Heat a medium pot over medium-high heat. Add the sausage links and cook for 4 minutes, then rotate and cook for another 4. You don't need them cooked through, just a little char on the outside. Remove the links to a cutting board and cool.
Meanwhile in the same pot, heat 1 Tbsp olive oil over medium heat. Add the onion and cook for 5 minutes or until onion starts becoming translucent
Add garlic and cook for an additional 1 minute.
Add the chicken stock and 2 additional cups of water. **Note** if you're using the can of diced tomato and liquid instead of the tomato paste, omit the additional water.
Stir in the basil, oregano and 1/2c of barley.
Cut your cooled sausage into 2cm rounds, then add into the soup, along with any juices. I find a knife with a serrated blade is best for cutting partially-cooked sausage.
Reduce heat to medium-low and boil for 40 minutes.
After 40 minutes, add the sliced carrots and the block of frozen spinach. Cook for an additional 15 minutes.
Serve, topping with grated Parmesan cheese if you like.
Mats:
1lb Italian sweet sausage (or hot, but I don't like hot)
1/2c pearl barley, uncooked
1 large yellow onion, peeled and diced
5 cloves garlic, crushed
3 carrots, peeled and chopped into 1cm rounds
8 cups/16 oz/1 box chicken stock. Or two cubes of chicken bullions + 4c water
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1 Tbsp tomato paste. Or 1 can diced tomatoes with liquid and omit the extra 2c water
Optional: 10 oz frozen chopped spinach. Don't defrost or drain it.
How-To
Heat a medium pot over medium-high heat. Add the sausage links and cook for 4 minutes, then rotate and cook for another 4. You don't need them cooked through, just a little char on the outside. Remove the links to a cutting board and cool.
Meanwhile in the same pot, heat 1 Tbsp olive oil over medium heat. Add the onion and cook for 5 minutes or until onion starts becoming translucent
Add garlic and cook for an additional 1 minute.
Add the chicken stock and 2 additional cups of water. **Note** if you're using the can of diced tomato and liquid instead of the tomato paste, omit the additional water.
Stir in the basil, oregano and 1/2c of barley.
Cut your cooled sausage into 2cm rounds, then add into the soup, along with any juices. I find a knife with a serrated blade is best for cutting partially-cooked sausage.
Reduce heat to medium-low and boil for 40 minutes.
After 40 minutes, add the sliced carrots and the block of frozen spinach. Cook for an additional 15 minutes.
Serve, topping with grated Parmesan cheese if you like.
Tuesday, September 22, 2015
Barley with Red Kuri and Thyme Sauce
You can cut the prep time of this dish drastically if you use brown rice instead of barley. Barley is nice and chewy, but some might not like the consistency of an unfamiliar grain.
Mats:
1 cup pearl barley
2 cups red kuri squash
1 Tbsp butter
1 onion, peeled and chopped
3 cloves garlic, crushed
1/4c heavy cream
2 Tbsp fresh thyme (or 2 tsp dried)
1/8 tsp ground nutmeg
1 tsp apple vinegar (I used red apple balsamic, but apple cider is also good)
1/2c feta cheese, crumbled
How-to:
Cook the barley. 1 cup of barley, 3 cups of water, bring to a boil, cover, reduce heat to medium low, cook for 45-50 minutes.
Meanwhile, cube the squash. Cut the stem off the top, then split the squash. Scoop out the seeds and stringy flesh with a spoon (like you would with a butternut squash or a pumpkin). Slice the squash into cubes. You don't have to peel it! Just give it a good scrub before chopping up and the rind of the plant is delicious.
Put the cubed squash into a medium pot and fill with water. Bring to a full boil and cook for 10 minutes or until the squash is tender. You need to be able to easily pierce the rind-side with a fork.
Drain the squash, reserving 3/4c of the cooking water.
In a saucepan, melt the butter over medium-low heat. Add the onion and saute for 7 minutes or until translucent. Add the crushed garlic and cook for 1 more minute, then remove from heat.
Put the squash, thyme, nutmeg, cream, and 2/3c of the reserved cooking water into a food processor and puree. If it's too thick and your processor is seizing up, add the rest of the reserved water. Process until you have a smooth sauce with no visible lumps.
Hopefully your barley is done cooking now, so dump that in a big serving bowl and add the onion/garlic mixture and pour the squash puree over top. Stir in the apple vinegar.
When serving, sprinkle the feta cheese on top and enjoy.
Mats:
1 cup pearl barley
2 cups red kuri squash
1 Tbsp butter
1 onion, peeled and chopped
3 cloves garlic, crushed
1/4c heavy cream
2 Tbsp fresh thyme (or 2 tsp dried)
1/8 tsp ground nutmeg
1 tsp apple vinegar (I used red apple balsamic, but apple cider is also good)
1/2c feta cheese, crumbled
How-to:
Cook the barley. 1 cup of barley, 3 cups of water, bring to a boil, cover, reduce heat to medium low, cook for 45-50 minutes.
Meanwhile, cube the squash. Cut the stem off the top, then split the squash. Scoop out the seeds and stringy flesh with a spoon (like you would with a butternut squash or a pumpkin). Slice the squash into cubes. You don't have to peel it! Just give it a good scrub before chopping up and the rind of the plant is delicious.
Put the cubed squash into a medium pot and fill with water. Bring to a full boil and cook for 10 minutes or until the squash is tender. You need to be able to easily pierce the rind-side with a fork.
Drain the squash, reserving 3/4c of the cooking water.
In a saucepan, melt the butter over medium-low heat. Add the onion and saute for 7 minutes or until translucent. Add the crushed garlic and cook for 1 more minute, then remove from heat.
Put the squash, thyme, nutmeg, cream, and 2/3c of the reserved cooking water into a food processor and puree. If it's too thick and your processor is seizing up, add the rest of the reserved water. Process until you have a smooth sauce with no visible lumps.
Hopefully your barley is done cooking now, so dump that in a big serving bowl and add the onion/garlic mixture and pour the squash puree over top. Stir in the apple vinegar.
When serving, sprinkle the feta cheese on top and enjoy.
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