2011, Recipes 116-118: Roast Chicken, Mushroom Soup and Chicken Liver Paté

 Roast Chicken
Recipe courtesy of Anthony Bourdain

• 1 whole chicken, about 4 lbs (1.8 kg), giblets reserved
• Salt (preferably sea salt) and freshly crushed black pepper
• 1/2 lemon
• 1 onion, peeled and cut in half
• 1 sprig of fresh rosemary (do not get that dried trash anywhere near my bird!)
• 1 sprig of fresh thyme (What did I just say?)
• 2 tbsp (28 g) herb butter (see recipe at bottom of post)
• 3 tbsp (42 g) butter, softened
• 1 1/2 cup (340 ml) white wine
• A little chopped flat parsley

The recipe is incredibly long thought not terribly complicated so just use the link shown above if you want to make this.

Results: Yummy! But a pretty basic herb-roasted chicken.

 Mushroom Soup
Recipe courtesy of Anthony Bourdain

• 6 tablespoons butter
• 1 onion, thinly sliced
• 12 ounces button mushrooms, halved
• 4 cups chicken stock
• 1 sprig parsley
• 2 ounces sherry
• salt and pepper 

In a medium saucepan, melt 2 tablespoons/28g of the butter over medium heat and add the onion.  

Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter.  

Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color. 

Stir in the chicken stock and the parsley and bring to a boil.  Immediately reduce the heat and simmer 

for about an hour.

After an hour, remove the parsley and discard.  Let the soup cool for a few minutes, then 

transfer to the blender and carefully blend at hight speed until smooth.  (Do this in batches).  When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again.  

Add the sherry, mix well, and serve immediately, garnished with chives, if desired.

 

Result: Delicious! I think next time I'll leave some of the soup unpureed to get the chunkiness of the mushrooms. But it was a wonderful soup.

Chicken Liver Paté
Recipe courtesy of Tyler Florence

• 1 pound chicken livers, trimmed of any membranes or fat
• 6 tablespoons Port wine
• 14 tablespoons (1 3/4 sticks) unsalted butter
• 2 shallots, chopped
• 1 garlic clove, crushed
• 1 teaspoon chopped fresh thyme leaves, plus 1 nice-looking sprig for garnish
• 1/4 cup heavy cream
• Kosher salt & freshly ground black pepper
• baguette slices, toasted
• red grapes (optional)

1. Rinse the livers and pat them dry. Put them in a small bowl, pour the Port wine over them, cover & refridgerate for 2 hours.
2. Melt 3 tablespoons of the butter in a medium skillet. Add the shallots, garlic, & chopped thyme and cook over medium-low heat, stirring often, until softened but not brown (3-4 minutes).
3. Add the livers, reserving the Port, and cook without browning until the livers just change color (3-4 minutes). (Browning would toughen the exterior of the livers & the pate would not be smooth.)
4. Add the reserved Port to the pan and simmer for 2 minutes.
5. Put all of that in a blender and puree until smooth. Add 3 more tablespoons of butter and process again until smooth. Now pour in the cream and pulse just until incorporated. Season with salt & pepper. (Note: It looks & smells horrid, but don't be alarmed! It's much better once it's cooled!)
6. Spoon the mixture into a 3-cup terrine or dish and smooth the surface. Refridgerate for 1 hour, or until the pate just firms up.
7. Then, melt the remaining 8 tablespoons of butter (1 stick) and pour it over the top of the pate to cover completely (this will seal the top & keep from discoloring). Press the thyme sprig into the butter and chill overnight (or up to a week).
8. Serve with toasted baguette slices & red grapes.

Result: Surprisingly sweet. I'm quite sure it was the the port I used. It wasn't sticky sweet but it was sweet. You don't have to eat the butter on top if you don't want to. My family thought it looked gross. Just scrape it off. I really liked this recipe! It made me feel quite fancy!

Now on day two, I put paté on toasted baguette with Dijon mustard and an egg over medium. It was AMAZING!! I could also see eating this the same way with a little frisée lettuce or arugula like some recipes say. I want this for breakfast regularly now!!

2011, Recipe 105: Pepper Crusted Salmon with Creamy Chickpea Vinaigrette

Recipe courtesy of Tyler Florence

• 1 lb. salmon fillet
• 2 T. ground coriander
• 1 T. ground black pepper
• 2 T. olive oil
• Salt and pepper
• 1 15 oz. can of chickpeas, with liquid
• 1/4 c. olive oil
• juice from 1 lemon
• 1 T. cumin
• 1 tsp. paprika
• Salt and pepper
• Spinach, dill and mint
• lemon wedges for garnishing

Mix together the coriander and ground pepper, and spread it in an even layer on a plate. Dredge both sides of the salmon in the pepper mixture, so it’s nice and well coated, and then sprinkle a bit with salt and pepper.

Dump the can of chickpeas, with their liquid, into a mixing bowl. Add the olive oil, lemon juice, cumin, paprika, and a bit of salt and pepper, and mix it all up together. Put about half of the chickpea mixture into a food processor or blender, and blend it until it’s nice and creamy, then add it back with the rest of the chickpeas and stir together.

Combine spinach, dill & mint and pile on the side of plate.  Plate chickpeas and vinaigrette.  Top with salmon.

Results: So good!  This was definitely one of my favorite recent recipes.  It's very quick, very easy and very delicious.  That crust impressed both of us!  The dumping the chickpeas w/their liquid stumped me.  I mean I guess.  It didn't harm the flavor but I'm so used to rinsing my canned beans that I was confused.  And this actually makes a delicious salad as well.  Y'all know I don't like mint so I didn't use that.

2011, Recipe 87: The Ultimate Greek Salad with Grilled Calamari

Recipe courtesy of Tyler Florence

10 small whole calamari, bodies only (3/4 to 1 pound)
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano leaves, plus extra for garnish
1 tablespoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 pint cherry tomatoes, halved, or one large tomato, cut into wedges
1 small red onion, thinly sliced
1 medium cucumber, thinly sliced
½ pound feta cheese, crumbled
1 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite sized pieces
Lemon wedges, for garnish

The vinaigrette serves as a marinade for the calamari and dressing for the salad.

Start by rinsing the calamari tubes and patting them dry. Place the calamari in a medium bowl.

To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice, and season with salt and pepper. Pour half the vinaigrette over the calamari and set the rest aside while you make the salad.

Put a large grill on the stove over medium-high heat, or preheat an outdoor gas or charcoal grill and get it very hot.

Combine the tomatoes, onion, cucumber, cheese, olives, and romaine in a large bowl. Pour the remaining vinaigrette over the salad and toss to combine.

Lightly oil the grill pan or grates of the grill with canola oil (take a few paper towels and fold them over several times to make a thick square. Put a small amount of oil on the paper towels, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface). Put the calamari in the grill pan or on the grill and cook for 2 minutes per side. Cut the grilled tubes into rings.

To serve, arrange the salad on a large platter and scatter the calamari on top. Garnish with fresh oregano leaves and lemon wedges.

Results: Delicious!  Photographed horribly but tasted great!  Butchering the calamari was... overwhelming.  I had no idea what I was supposed to keep and what I was supposed to discard.  And they just look sort of scary.  But it came out great!  I was pleased that I followed the cooking times precisely and it wasn't at all rubbery!

2011, Recipe 83: Baked Penne with Eggplant and Sausage

Recipe courtesy of Tyler Florence

• Kosher Salt
• Extra-virgin olive oil
• 6 links fennel pork sausage (about 3/4 pound)
• 1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
• 1 large onion, chopped
• 3 garlic cloves, chopped
• 1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
• Leaves from 1 small bunch basil
• 1 pound rigatoni
• 1 pound fresh mozzarella
• Freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano

Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.
By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

Results: Good.  Not my favorite ever but mixing GENTLY (because the container is overflowing) helped make it cheesy throughout which was delightful!  I had to use some dried basil because I didn't have enough fresh.  BUMMER, I KNOW!!  But still really good.  It could've used a bit more salt but Rashan really liked it.   Oh!  And this recipe says to put the water on at the beginning but only cook it for 6-7 minutes... Um... no.  You can really start it around the time you start your sauce.  I would use less pasta, too.

2011, Recipe 57: Chicken Paillard with Fresh Fig Salad & Blue Cheese

Recipe courtesy of Tyler Florence

Vinaigrette:
3 tbsp honey
¼ cup extra-virgin olive oil
1 medium shallot, chopped
1 tbsp sherry vinegar
½ medium lemon, juiced
1 tsp chopped fresh tarragon
kosher salt and freshly ground black pepper

Chicken
4 boneless skinless chicken breasts (about 1½ lbs.)
kosher salt and freshly ground black pepper
½ lb pancetta (I just used bacon)
extra virgin olive oil
¼ lb blue cheese, broken into hunks
1 bunch arugula, trimmed
1 small basket seasonal figs, halved
tarragon leaves for garnish, if desired

1. Prepare vinaigrette: Whisk together all of the ingredients for the vinaigrette in a small bowl and set aside.
2. Prepare chicken: Sandwich chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove chicken from plastic wrap and season well on both sides with salt and pepper.
3. Heat a large sauté pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
4. Drizzle a 2-count of olive oil into the pan with the pancetta drippings. Add the chicken and pan-fry for 3 to 4 minutes on each side to brown the breasts and cook them through. Use a spatula to remove the chicken to the paper towels with the pancetta. Add the vinaigrette to the sauté pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
5. To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.

Results: So yummy!  But expensive.  There was no reason for me to buy sherry vinegar since this recipe only called for a tablespoon.  I should've paid attention to that before I bought it.  Don't be surprised if you see a bunch of sherry vinegar recipes on here soon.  Figs were on sale, arugula was not and ridiculously priced.  Easy recipe, though.  Just sounds fancy. 

2011, Recipe 20: Fat Noodles with Crab, Buttered Artichokes, and Mint

• Kosher salt
• 1 pound pappardelle
• 4 tablespoons (1/2 stick) unsalted butter)
• 1/2 cup extra-virgin olive oil
• 1 can (about 16 ounces) artichokes, drained, rinsed and halved
• Finely grated zest of 1/2 lemon
• Pinch of crushed red pepper flakes
• 1/2 pint (8 ounces) lump crabmeat
• Freshly ground black pepper
• Handful of fresh mint leaves, chopped
• 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus extra for serving

Bring a large pot of salted water to a boil over high heat. Add the pappardelle, stir to separate, and cook for 8 to 9 minutes, until al dente. Drain and dump the pasta into a serving bowl. (You'll need to use 1 cup of the pasta cooking water for the sauce.)

While the pasta is cooking, combine the butter and olive oil in a medium skillet and put it over medium heat. Scoop out 1 cup of the pasta cooking water, add it to the skillet, and reduce the whole thing for 5 minutes to thicken. Then add the artichoke halves, lemon zest, red pepper flakes, crabmeat, and salt and pepper and toss to warm everything through. Add that to the bowl with the cooked drained pasta. Add the mint and Parmigiano and season with salt and lots of black pepper. Toss and serve with extra Parmigiano.

Results: YUM with yum pasta!  I really liked this and so did Rashan!  The artichokes?  The BEST!  You should quarter them instead of halving them so they go throughout the pasta.  I served it with sourdough garlic bread!  Yummy!!  Also, the only reason I made this is because there was a great sale on crab.  I have enough leftover to make another Ty recipe.  Can't wait!

2011, Recipes 15 & 16: The Ultimate Chicken Wings with Curry Lime Butter & Carmelized Onion, Sun-dried Tomato & Baby Bella Pizza

Ultimate Chicken Wings with Curry Lime Butter
Recipe courtesy of Tyler Florence

• 4 pounds chicken wings
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 big, fat rounded tablespoon Thai red curry paste
• 1/4 cup honey
• 1/4 cup soy sauce
• 1 lime, halved
• Chopped cilantro leaves, for garnish

Preheat the oven to 425 degrees F.
Rinse the wings under cool water and pat dry. Put them in a bowl, drizzle with olive oil and season well with salt and pepper. Toss to coat with the seasoning. Then spread the wings out on a baking sheet and roast about 25 minutes until the skin gets crisp and brown, and the meat is tender.
While you wait, throw the butter, red curry paste honey and soy sauce into a blender. Season with salt and puree. Scrape into a big bowl. When the wings come out of the oven put add to the bowl with the curry butter. Squeeze the juice of the lime over the wings. Give it a toss and you're done. Garnish with cilantro.

Results: Seeing as I don't eat Chinese food, I have no soy sauce in the house so I eliminated that.  I also didn't have cilantro since it looked awful at the farmer's market this weekend and was too expensive at the grocery store.  In spite of those things, these wings were GOOD!!  They came out of the oven a beautiful golden brown.  Then the sauce just hit it right! Rashan loved them!


Carmelized Onion, Sun-dried Tomato & Baby Bella Pizza
Recipe based on one from Livestrong.com

1 medium onion
pinch of sugar

1 tablespoon kosher salt
8 oz. baby bellas
1 tsp. black pepper
1 1/2 tsp. salt
Trader Joe's pizza dough
1/2 cup tomato sauce
1 cup mozzarella cheese, shredded
1/2 cup feta cheese, crumbled
4 sun-dried tomatoes, chopped
2 tsp. Italian seasoning, crushed against your palm
1 tsp. crushed red pepper flake

Preheat oven and pizza stone to 425 (or you can roll dough on a cookie sheet, but it will not be crispy).

Chop onions and sautee in vegetable oil. Add sugar and salt. Cook until caramelized. Add chopped garlic and cook a few minutes until garlic is also browned.  Wash and slice mushrooms. Lightly sautee in oil until slightly browner.  Add salt at the end.

Roll dough and put onto heated stone.  Spread sauce onto pizza, add onion and garlic mixture. Top with tomatoes, then mushrooms.  Finish with Italian seasoning and crushed red pepper.

Bake for 10 to 15 minutes.

Results:  MMMM!!!  Rashan was so happy to have me cooking for him today!!  Also: TJ's dough? 99 cents every day!  That's what I'm talkin about!  I already had all the ingredients in my house so this cost me just about nothing today.

2011, Recipe 10: Veal Chops and Roasted Potatoes with Blue Cheese Dressing & Mint

Recipe courtesy of Tyler Florence

2 pounds small Yukon Gold potatoes, split in half through the equator
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

Dressing:
1/2 cup crumbled blue cheese
1/2 cup buttermilk
2 tablespoons fresh lemon juice
1 bunch of fresh chives, minced

4 thick veal or pork chops, about 3 pounds of total
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Leaves from 1 bunch  of fresh mint
Lemon wedges, for serving

Preheat the oven to 350 degrees F.
In a large mixing bowl, toss the potatoes with 1/4 cup of oil and season generously with salt and pepper.  Spread the potatoes in a single layer on a baking sheet or in a roasting pan, cut side down, so the cut layer gets super crispy like a French fry.  Roast for 30 minutes, or until crispy.
Next, start on the dressing.  Put the cheese, buttermilk, and 2 tablespoons of olive oil in a small bowl and stir together with a fork, mashing a little to break up the cheese.  Season with the lemon juice, salt, pepper, and chives.

When the potatoes have cooked for 20 minutes, season the chops with salt and pepper.  Put a large saute pan over medium heat, add the olive oil, and heat until it begins to smoke.  Add the veal and saute until golden brown on the outside and just barely pink inside, 3 to 4 minutes on each side.
To serve, put a chop on each of 4 plates.  Put the potatoes in a bowl and drizzle with the dressing.  Add the arugula and mint and toss.  Set one portion of the potatoes on top of each chop.  Dust with black pepper and serve with lemon wedges.

Results: I think it's clear I'm not a huge fan of chops.  Lamb, veal or otherwise I'm always underwhelmed.  It was just okay.  The potatoes though?  Scene stealer!  Delicious!!!  Though the mint worked nicely, I'm not a fan of mint either.  Mint gets a permanent pass with me.  Yes, that also means I do not like candy canes or peppermints!

2011, Recipe 2: Tyler's Ultimate Grilled Shrimp

Recipe courtesy of Tyler Florence

• Oil
• 1 cup (2 sticks) unsalted butter, softened
• 1 bunch fresh basil leaves
• 2 lemons, divided
• Kosher salt and freshly ground black pepper
• 16 large head-on jumbo shrimp in the shell, shells split down the back

Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.


Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.


To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.

Results: Beautiful!  (Rashan disagreed. He found them scary.)  Head-on shrimp were $2.99/lb. at my grocery store so YEP! I'll be using those!  I liked it but I could've used more salt and pepper.  Rashan wasn't impressed.  His response?  Basil-y.  Um.. gee... thanks.

You should definitely split these pretty deep, almost butterflied for them to be able to hold the butter like you need them to.  I might sprinkle them with salt and pepper.

I served this with polenta sprinkled with pancetta (also on sale).  So... fancy shrimp and grits.  I mixed basil butter into the pancetta and I'll mix the leftover basil butter into some orzo later in the week.  It's about to be on!

Cracked Chocolate Earth Cake

Recipe courtesy of Tyler Florence

• 1 pound bittersweet chocolate, chopped into small pieces
• 1 stick unsalted butter*
• 9 large eggs, separated
• 3/4 cup granulated sugar, plus 1 tablespoon
• 2 cups heavy cream, cold
• Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.
While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.
Serve at room temperature with the whipped cream.

Results: This was my first time using a springform and separating eggs.  The separating mostly worked out but my egg whites wouldn't whip up maybe because of a touch of yolk?  Anyway this was a touch denser than I wanted, I'm sure because of that but Rashan's sister, the chocoholic LOVED this cake.  Me?  WAY too chocolatey.  I don't like chocolate that much but I know other people do so I bake it.

Holiday Eats: Roasted Carrot & Parsnips & The Ultimate French Onion Soup

I just had one recipe left over from Thanksgiving and a few from Christmas since Rashan's mom and the HoneybakedHamCo. handled the bulk of the meal.

Roasted Carrots and Parsnips
Recipe courtesy of Ina Garten

• 2 pounds parsnips, peeled
• 1 pound carrots, unpeeled
• 3 tablespoons good olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 tablespoons minced fresh dill or parsley

Preheat the oven to 425 degrees F.

If the parsnips and carrots are very thick, cut them in half lengthwise. Slice each diagonally in 1-inch-thick slices. The vegetables will shrink while cooking, so don't make the pieces too small. Place the cut vegetables on a sheet pan. Add the olive oil, salt, and pepper and toss well. Roast for 20 to 40 minutes, depending on the size of the vegetables, tossing occasionally, until the parsnips and carrots are just tender. Sprinkle with dill and serve hot.

Results: Yum-o!  I decided to slather these with the leftover paste from the turkey for Thanksgiving and it was AWESOME!!  This is partly because I don't really like dill.  I really hate it on salmon... partly because I don't really like cooked salmon.  These were a hit.  And of the 7 people at the table, none of us had had parsnips before.  Downside?  I'm slightly allergic to carrots (throat itching) but may be all the way allergic to parsnips (uncontrollable nose running).


The Ultimate French Onion Soup
Recipe courtesy of Tyler Florence

• 1/2 cup unsalted butter
• 4 onions, sliced
• 2 garlic cloves, chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• Kosher salt and freshly ground black pepper
• 1 cup red wine, about 1/2 bottle
• 3 heaping tablespoons all-purpose flour
• 2 quarts beef broth (I used veg broth)
• 1 baguette, sliced
• 1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Results: Son.  There is a reason why this recipe has 316 five-star recipes.  OUT OF FIVE.   I used vegetable broth instead of beef broth so Rashan's sister could eat it.  She's an almost vegan vegetarian.  Even w/o the beef flavor, it. was. awesome!!  The red wine makes it amazing.  Caramelizing the onions gives it the brown color.  Rashan's mom raved over it and had two bowls the first day!  Gruyere is crazy expensive so you can sub any melting swiss.  How Ty had those giant "croutons" and I had little babies, IDK!  LOL.  You should definitely try this.  I already have requests for next year.

Cornish Hens with Macaroni n' Cheese with Peas & Bacon

Cornish Hens Roasted with Rosemary & Garlic

Recipe courtesy of Allrecipes.com

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve. 

Results: DELISH!  However... I thought about becoming a vegetarian for the first time when I was cleaning the cornish hens... Do you see them!?!?  They look like little babies!!  Why????  I felt like such a murderer m.olesting their soft.supple.skin.  As delicious as it was... I don't think I'll ever cook this again.

 

 

The Ultimate Mac N' Cheese with Peas & Bacon

Recipe courtesy of Tyler Florence

Kosher salt
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups warm milk
5 1/2 cups shredded sharp white cheddar cheese
freshly ground black pepper
1/4 cup chopped fresh flat leaf parsley

extra virgin olive oil
4 slices bacon, cut crosswise into thin strips
1 large onion, diced
2 garlic cloves, smashed
leaves from ¼ bunch fresh thyme
2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat.  Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

 Preheat the oven to 400 degrees.
Melt the butter in a large, deep skillet over medium high heat.  Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming.  Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth.

Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese.  Season with salt and pepper.

Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture.  Scrape into a 3-quart baking dish and sprinkle with the remaining 1 ½ cups cheese.  Bake for 30 minutes, or until hot and bubbly.

While thats going, heat a 2 count of olive oil in a sauté pan.  Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion.  Fold in the peas and season with salt and pepper.
 To serve, scatter the pea and bacon mixture over the mac and cheese.  Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Results: Y'all.  If you're one of those mac & cheese purists, let it go one night.  You don't have to make this for the holidays or your family might kill you!  But do yourself a favor and make this!  So delicious!!

Also, MERRY CHRISTMAS!!!  Sorry it's been so long!  The remix wore me out!!!

Thanksgiving Meats: Herb Roasted Turkey Breast with Pan Gravy, Honey Glazed Ham & Shrimp Bisque

Herb Roasted Turkey Breast with Pan Gravy
Recipe courtesy of Rachael Ray 

• 1 small (golf-ball sized) onion, peeled and coarsely chopped
• 1 lemon, scrubbed clean
• 12 fresh sage leaves
• Large handful fresh flat-leaf parsley (about 1/2 cup, from 12 stems)
• 3 tablespoons extra-virgin olive oil, plus more for oiling pan
• 1 teaspoon salt, plus more as needed
• 6 fresh bay leaves
• 4 tablespoons butter
• 2 boneless turkey breast halves, skin on (about 2 to 2 1/2 pounds each)
• Freshly ground black pepper
• 3 tablespoons all-purpose flour
• 1/4 cup apple or regular brandy (recommended: Calvados)
• 2 to 3 cups apple cider
• Salt and pepper

Preheat the oven to 450 degrees F. Oil a roasting pan and set it aside.

Put the onion into the bowl of a mini food processor. Using a vegetable peeler, peel the zest from the lemon in thin strips, being careful not to cut into the bitter white pith. Add the lemon zest to the food processor and reserve the whole lemon for another use. Chop the onion and lemon zest until fine. Add the sage, parsley, olive oil, and 1 teaspoon salt and pulse until it forms a coarse paste.

Put 2 of the bay leaves and the butter into a small pan and heat over medium-low heat until the butter is bubbling. Remove from the heat and set aside.

Put the turkey breasts on a work surface. Carefully run your fingers between the skin and the flesh from 1 end, being careful not to pull it completely off, creating a pocket. Season the turkey breasts generously with salt and pepper. Stuff half of the herb paste under the skin of each breast, and spread it evenly under the skin. Transfer the breasts to the roasting pan, and slide 2 bay leaves underneath each one. (The heat of the pan will release the bay leaf oils and flavor the breast.) Using a pastry brush, baste the breasts with half of the bay butter. Place the turkey in the oven and immediately decrease the temperature to 400 degrees F. After 20 minutes, baste the turkey breasts with the remaining butter, and roast for an additional 20 to 25 minutes, until cooked through, and a thermometer placed in the thickest part of the breast registers 170 degrees F.

Remove from the oven, transfer to a platter, cover, and let rest for 10 minutes before carving while you make the gravy.

Put the roasting pan over the burner on medium heat. Sprinkle the flour over the pan juices, and cook, stirring, for a few minutes. Add the apple brandy, and scrape the pan to lift the bits that are stuck to the bottom. Cook for a minute to burn off the alcohol, then, while stirring, pour in the apple cider. Bring to a simmer, and stir until thickened. Season with salt and pepper.

Slice the turkey breast on the diagonal, and serve with warm gravy.

Results: A.MA.ZING!!  I used one 7.7 lb. turkey breast and it was one of the best turkeys I've ever eaten.  I think my mom didn't like me saying THE best... I mean...   I didn't use the brandy in the gravy after I bought that $34 thing... UGH.  Because of my Muslim guest.  I don't even want to know if she used it.  Let's just say she BETTER HAVE!!  Anyway.  I was very scared to use the apple cider... it was DELICIOUS!  I was very happy with the result!  The cider melted into the gravy deliciously!  Didn't taste cider-y at all.  Use cider, not cider vinegar.  As high maintenance as this recipe sounds... it was SO worth it!

Honey Glazed Ham
Recipe courtesy of Allrecipes.com

1 5 lb. ham
1/4 tsp. ground cloves
1/4 c. brown sugar
1 c. honey
1 /3 cup butter

1. Preheat oven to 325 degrees F (165 degrees C).
2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving. 

Results: I used the suggested amendments from another user and halved this recipe.  I didn't baste nearly enough but this ham was still quite tasty!  I forgot to photograph it!


Shrimp Bisque
Recipe courtesy of Tyler Florence

• 1 1/2 pounds shrimp, shelled and deveined, shells reserved
• Extra-virgin olive oil
• 1 stick (8 tablespoons) unsalted butter
• 2 1eeks, trimmed, halved lengthwise, and rinsed well
• 3 stalks celery, cut into big chunks
• 2 carrots, cut into big chunks
• 3 sprigs fresh thyme
• 1 bay leaf
• 2 strips orange zest
• 2 tablespoons tomato paste
• 1/4 cup brandy
• 3 tablespoons all-purpose flour
• 4 cups heavy cream
• Kosher salt and freshly ground black pepper
• Finely grated orange zest, for garnish
• Finely chopped fresh chives, for garnish

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.
Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper.
Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

Results: I doubled this recipe and felt like it needed less orange zest and more flour to thicken.  Turns out it thickened a bit in the aftermath but I would've liked it thicker when I first served it.  The orange was overpowering and stuck out.  Someone RASHAN AND S said it tasted like fruit loops... but still delicious.  I hate them.  They still loved it.  I also think it might have been better if the veggies had been pureed into the bisque instead of discarded.  I liked it okay.  Do yourself a huge favor and make sure you cook the shrimp for 2-3 minutes.  Deliciously perfectly cooked.

Spaghetti with Oven Baked Clams

How long has it been since I posted a recipe???  Geez!  The remix has hijacked my blog!  I promise I haven't been cooking much anyway.  This recipe is courtesy of Tyler Florence.

• 40 littleneck clams, well scrubbed
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 10 garlic cloves, smashed with the back of a knife
• 1/4 pound pancetta, small dice
• 2 dried red chiles
• Handful fresh basil leaves
• 1/4 cup white wine
• 2 pints cherry tomatoes,(yellow and red), stemmed
• Freshly ground black pepper
• 1 pound spaghetti

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners.
Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

Results: This is the last time I'll be using cherry tomatoes.  Ever.  These tasted literally like garbage to me.  I know it's not tomato season but that is unacceptable.  I have officially stopped trying to make fetch happen.  Other than that, this was quite tasty.  Rashan had his common complaint: not enough sauce.  He's not past his sauce addiction and has no desire to ever get there.

Watermelon Gazpacho

I would show you the pic I took but it came out AWFUL.  This recipe is courtesy of Tyler Florence.
UPDATE: Here's the requested ugly pic...

• 1 large tomato, pureed
• 1/2 serrano chile
• 2 cups cubed fresh watermelon
• 1 teaspoon red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced red onion
• 1/2 cucumber, seeded and minced
• 2 tablespoons minced fresh dill, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1/4 cup crumbled feta cheese

In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

Results:  There was some sweetness but not as much as you would think.  This was actually shockingly delicious.  I took it to a party and people raved about it!

Tyler's Ultimate Spaghetti Carbonara

Recipe courtesy of Tyler Florence

• Kosher salt
• Extra-virgin olive oil
• 8 bacon slices, cut crosswise into thin strips
• 1 onion, chopped (I would get a small one)
• 4 large eggs
• 6 Tbsp. heavy cream
• 1/4 c. fresh grated Parmigiano-Reggiano cheese
• 1 lb. spaghetti
• Cracked black pepper
• 1/4 c. chopped fresh flat-leaf parsley

 
Bring a big pot of salted water to a boil for the spaghetti.


Heat a 3-count (Meaning pour olive oil for 3 seconds) of olive oil in a skillet over medium heat. Add the bacon and onion and cook for 7 to 8 minutes, until the onion is caramelized and the bacon is crisp. While that is cooking, crack the eggs into a large serving bowl. Add the cream and cheese and whisk together. Scrape the bacon and onion into that bowl along with the cooking fat.


When water has come to a boil, throw in the spaghetti and stir to separate the strands; cook for 8 to 9 minutes, until al dente. Scoop out about 1/4 cup of the pasta cooking water and add that to the bowl with the bacon and eggs. Drain the spaghetti, add it to the bowl, and give everything a toss. Invert a plate on top of the bowl to hold in the heat and let the pasta set for 5 minutes. Remove the plate, toss in some salt and lots of cracked black pepper and the parsley and you are done!

Results: Good... but a little wetter than I expected.  I may have put in too much cooking liquid.  And I halved the recipe and there was still too much for two people.  But quite good.  How could you go wrong with bacon, cheese, eggs and pasta?

Week 28, Recipe 11: Tyler's Ultimate Mussels

This recipe on foodnetwork.com is very close to the one in his book that I used that produced some really delicious mussels!  I loved them!!  I served them with a garlic bread and a zucchini tomato pasta that was a take on this spaghetti with summer squash and tomatoes I made earlier this summer.  My mom, Rashan & my sister all loved it, too!  11 recipes in one week is most certainly a record for me & I'm very proud!!

Week 27, Recipes 1-3: Strip Steak with Brandied Mushrooms, Parmesan Broccoli, Oven Fries

Strip Steak and Brandied Mushrooms
Recipe courtesy of Tyler Florence

• 4 New York strip steaks, each about 1 1/2 inches thick
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole
• Leaves from 2 sprigs fresh thyme
• 2 cloves garlic, chopped
• 1/4 cup brandy
• 1/2 cup heavy cream

Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper.

Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve.

Results: Very yummy!  Rashan loved the mushrooms more than anything else!


Parmesan Broccoli
Recipe courtesy of Tyler Florence

• 3 heads broccoli (about 3 pounds)
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 cup freshly grated Parmigiano-Reggiano
• 1 lemon, juiced

Preheat the oven to 400 degrees F.

Trim about 1 inch off the ends of the broccoli stalks and cut the broccoli lengthwise into spears. Arrange the broccoli on a nonstick cookie sheet, drizzle with some olive oil and season with a little bit of salt and a generous amount of freshly ground black pepper. Toss to coat evenly. Transfer to the oven and roast for 10 minutes.

Remove the broccoli from the oven and sprinkle the cheese evenly over the top and bake until the cheese melt and forms a crisp shell over the broccoli, about 10 minutes. Lift the broccoli out onto a platter with a spatula and drizzle with fresh lemon.

Results: The parmesan crust never formed. :/  I'm guessing I didn't use enough.  The cheese disappeared onto the broccoli.  Very normal broccoli.


Oven Fries
Recipe courtesy of Tyler Florence

• 2 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 16 big, fat wedges
• 1/4 cup extra-virgin olive oil
• Kosher salt
• 2 tablespoons chopped parsley leaves
• 1/4 cup freshly grated Parmigiano-Reggiano

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.
 While the baking sheet is heating, toss the potatoes with the olive oil and 3/4 teaspoon salt in a large bowl. Then dump the potatoes out onto a baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the parsley and cheese.

Results: Really yummy!  MMMMM.  Just like I knew they would be.  I've made versions of these many times.

Week 24, Recipe 2: Strawberry Sandwiches

• 8 slices brioche
• 1 stick (1/2 cup) unsalted butter, softened, plus 2 tablespoons for browning the sandwiches
• about 1/4 cup sugar
• 1 jar good-quality strawberry jam
• 1 pint strawberries, hulled and sliced
• 6 ounces Brie cheese, sliced, at room temperature
• confectioners’ sugar, for dusting

Butter 4 brioche slices on both sides. Sprinkle one side with sugar and turn the slices sugared sides down. Spread each slice with jam. Now make a layer of sliced strawberries and cover with slices of cheese. Butter the remaining 4 brioche slices on both sides and sprinkle one side with sugar. Lay the slices on top of the cheese, sugared sides facing up, to make 4 sandwiches. Press down gently.
   
Heat 1 tablespoon butter in a cast-iron skillet over medium-low heat. Put 2 of the sandwiches in the pan and cook 2 to 3 minutes, or  until the sugar melts, the bread turns golden and the cheese begins to melt. Turn and cook until the second side is golden and the cheese is bubbly. Repeat with remaining tablespoon butter and sandwiches. Dust the sandwiches with confectioners’ sugar, cut them in half and serve them warm.


Results: Rashan loved this.  It smelled great.  I just wasn't thrilled by it.

Week 24, Recipe 1: Spaghetti with Summer Squash and Tomatoes

Recipe courtesy of Tyler Florence

• Kosher salt
• 1 zucchini, sliced into thin rounds
• 1 summer squash, sliced into thin rounds
• 1 pint cherry tomatoes
• 1/2 onion, finely chopped
• 1 garlic clove, chopped
• 1 tablespoon chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 pound spaghetti

Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.

Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.

The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.

To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables. Add the pasta water if needed.

 Results: Delicious! I used watercress in lieu of arugula per his suggestion because it looked better.  Really, really tasty.  I used 2 huge garlic cloves b/c we love garlic in this house!