Thursday, July 29, 2010

Weekly Recipes #27

Look for tubes of prepared polenta in the refrigerated part of the produce section.

Yield: 4 servings
4 teaspoons canola oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon freshly ground black pepper
1 (1-pound) flank steak, trimmed
1 (18-ounce) tube of polenta, cut into 8 slices
1 ripe peeled avocado, sliced
1/2 cup fresh cilantro leaves
1/2 cup (2 ounces) crumbled queso fresco
1/2 cup refrigerated fresh salsa
Lime wedges (optional)

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Summer Peach and Tomato Salad

Simplicity has never looked so beautiful. A stunning combination of skin-on peaches and heirloom tomatoes of various colors, sizes, and shapes creates a sweet-savory salad that pairs well with grilled pork.

Yield: 8 servings (serving size: 1 cup)

1/3 cup thinly vertically sliced red onion
3 ripe peaches, pitted and each cut into 8 wedges (about 1 pound)
1/2 pound heirloom beefsteak tomatoes, cut into thick wedges
1/2 pound heirloom cherry or pear tomatoes, halved
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons honey
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup (2 ounces) crumbled feta cheese
1/4 cup small basil leaves or torn basil

1. Combine first 4 ingredients in a large bowl.

2. Combine vinegar, olive oil, honey, salt, and pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over peach mixture; toss well to coat. Sprinkle with cheese and basil.

Antioxidant compounds in citrus fruits and herbs may reduce the formation
of HCA compounds. Here, we leave the skin on for moisture while grilling, then discard.

Yield: 4 servings (serving size: 2 breast pieces or 1 leg and 1 thigh)

1 (4-pound) roasting chicken
1 tablespoon grated lemon rind
1/3 cup fresh lemon juice
1/3 cup Sauternes or other dessert white wine
1/4 cup minced fresh sage leaves
1 tablespoon olive oil
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
2 large garlic cloves, grated
1/2 teaspoon salt

1. Remove and discard giblets and neck from chicken. Cut the chicken into drumsticks, thighs, and breasts; cut each breast in half crosswise to form 4 breast pieces total. Reserve wings and back for another use.

2. Combine rind and next 7 ingredients (through garlic) in a small bowl, and stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator 1 hour. Remove chicken from bag, and discard marinade. Sprinkle chicken evenly with salt.

3. Prepare grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on), or arrange charcoal on one side of grill for indirect heat.

4. Place chicken on grill rack covering right burner; grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner; grill over indirect heat 10 minutes or until a thermometer registers 165°. Discard chicken skin.



Heat the oven to 400°F. Combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. Stir in the mustard, honey, and soy sauce.
Toss the asparagus with 1 tablespoon of the oil, the Parmesan, and some salt and pepper. Place the stalks in a baking dish and roast until they're al dente, 10 to 12 minutes.

Meanwhile, heat the remaining tablespoon of oil in an ovenproof skillet over high heat. Season the fillets with salt and pepper and add them to the pan, flesh side down. Cook them until browned on one side, 3 to 4 minutes. Then flip them, brush on half the honey mustard, and place the pan in the oven. Bake until the salmon is firm and flakes easily (but before white solids begin to form on the surface), about 5 minutes. Remove the fillets from the oven and brush them with more honey mustard. Serve the salmon with the asparagus.

Basque-Style Chicken

This recipe is inspired by the Basque region of France and Spain. If tomatoes are in season, substitute one or two medium tomatoes for the tomato paste.

1 5-pound chicken cut into 8 pieces, skin removed
1 tablespoon extra-virgin olive oil
1 1/2 medium red onions, peeled and thinly sliced
4 cloves garlic, peeled and chopped
3 red bell peppers, seeded and thinly sliced
1 tablespoon unsalted tomato paste
2 tablespoons balsamic vinegar
1/2 cup dry white wine, such as Chardonnay
Salt and pepper

Preheat oven to 350 degrees. Season chicken on both sides with salt. Heat a large, oven-safe soup pot over medium-high heat. Pour in oil and heat until shimmering. Add chicken in a single layer and sear until nicely brown on both sides, about 3 minutes per side. Remove chicken from pan and place on a plate.

Return pan to heat and add onion, garlic and a pinch of salt. Sauté until onion softens, and deglaze the pan with its juices, about 3 minutes. Add peppers and another pinch of salt; sauté for another 3 minutes. Add tomato paste and stir to combine. Pour in balsamic vinegar and wine, scraping up any brown bits on bottom of pan. Bring to a boil and cook until 2 to 3 tablespoons of liquid remain. Set chicken on top of vegetables and pour in any accumulated juices from plate. Scrape down sides of pan, cover and bake in oven 30 minutes.

Remove from oven, divide vegetables among eight plates and place chicken on top. Serve hot.

Serves 8

Nutritional information per serving
Calories: 157; total fat: 4g; cholesterol: 60mg; sodium (not including additional seasoning): 95mg; carbohydrate: 6g; total dietary fiber: 1g; protein: 21g

Saturday, July 17, 2010

Weekly Recipes #26 - Heather

Grilled Lemon Chicken With Cabbage and Corn Slaw

Tempeh Fajitas

Thai Chicken Barley Risotto

Curried Vegetable Samosas with Cilantro-Mint Chutney

Shepherd's Pie Peppers

Weekly Recipes #25 - Jill & Nathan

Found some awesome bok choy at the farmer's market. You can usually also get it at any asian grocery store.
Beef and Bok Choy Stir-Fry Recipe
Review: Simple and delicious.

...time for summer food and the barbeque. These sound good to pair together :)

Review: Used red jalapeno and red bell pepper. Very tasty kebab. Especially good with the watermelon salad.

Minted Watermelon Salad Recipe

Heather let us know that she found a ton of cauliflower at the farmer's market, so we decided to include two recipes with this tasty veggie. You choose which sounds best to make. Or perhaps both?

Sunday, July 04, 2010

Weekly Recipes #24 - Cory

Pistachio Mole

8 ea Chicken legs with thighs
3 cups White wine
3 cups Water
2 medium Onions, sliced
4 cloves Garlic
4 ea Avocado leaves, fresh or dried
6 Tbsp Butter
2 Tbsp Oil
1 ea Chili Poblano, roasted, peeled and membranes removed
10 oz Pistachio, shelled, skins removed

1. In a large covered saucepan over medium heat, simmer the chicken in the wine and water along with 1 onion and the garlic, avocado leaves, and salt until tender, about 30 minutes. drain the chicken, reserving the stock, and return to the saucepan.
2. While the chicken is cooking, heat the butter and oil in a skillet. add the chili, remaining onion and the pistachios and sauté until lightly browned. in a blender or food processor, grind this mixture with a little of the reserved stock, then simmer in a covered saucepan over very low heat for 30 minutes. pour over the chicken and simmer, uncovered, for 5 minutes. before serving, add pepper and more salt if needed.
3. Notes: if you can't find avocado leaves, substitute avocado skins instead. also, this is a fine sauce for use with vegetarian entrees like cheese/potato enchiladas.

Hacienda-Style Artichokes

6 large Artichokes
2 Tbsp Salt
2 ea Bay leaves
1 tsp Baking soda
4 ea Hard-boiled eggs, fine chopped
1 cup Onion, fine chopped
3/4 cup Mayonnaise
1 1/2 Tbsp Dijon mustard
2 tsp Red wine vinegar
2 tsp Olive oil
1/3 cup Minced parsley
1/2 tsp Salt
1/4 tsp White pepper

1. cut the stems of the artichokes flush with the bottoms and cut off the tips of the leaves
2. place about 3 quarts of water in a large pot with the salt, bay leaves and baking soda. bring to a boil and add the artichokes. cover and cook for 15-20 minutes or until an artichoke leaf can easily be removed from the base. drain. with a spoon or small knife, pull out the fuzzy choke and discard. place the artichokes upside down on a platter and chill.
3. to make the dressing, combine the eggs, onion, mayo, mustard, vinegar, oil, parsley, salt and pepper. if the mixture is too thick, thin with water to the desired consistency. chill
4. immediately before serving, spoon the dressing into the center of each artichoke.

Mixed Salad with Avocado Dressing

1 ea Romaine lettuce, large head
1 1/2 ea Avocados
2 ea Tomatoes, large, wedged
3 ea Green onions, sliced

2 Tbsp Mayonnaise
6 cloves Garlic
1/4 cup Onion, chopped
1 Tbsp Lime juice
1/2 tsp Thyme, dry
1/2 tsp Salt
1/4 tsp Pepper
1 ea Bay leaf
1/2 ea Avocado
1/2 cup Water
1 cup Corn oil

1. toss all ingredients from first list to make a salad
2. for dressing, puree the mayonnaise, garlic, onion, lime juice, thyme, salt, pepper, bay leaf, avocado and water in a blender. with the motor running, add the oil in a thin stream until the mixture forms an emulsion, about 2 minutes. chill
3. toss the salad with the dressing and serve immediately.

Fish in Almond Sauce
My review: This recipe has potential, but the sauce was so rich, it overwhelmed the delicate fish. I would recommend about 1/2 the sauce and substitute chicken or something that would hold up better with a heavy sauce.

8 ea Red snapper or sea bass fillets, 4 oz ea
2 ea Limes, juiced
1 tsp Salt
1/4 tsp Black pepper
2 cups Thick cream
1 cup Blanched almonds
2 Tbsp Parmesan cheese, grated
1/4 cup Butter
1 cup Monterey jack cheese, grated
8 slices Pickled jalapenos (optional)

1. marinate the fillets in the lime juice, salt and pepper for about 1 hour in the refrigerator.
2. meanwhile, in a blender, puree the cream, almonds and parmesan. set aside.
3. preheat the oven to 375*F. melt the butter in a large skillet, add the fillets and sauté lightly on both sides. transfer to a greased baking dish and cover with the almond sauce. sprinkle with the Monterey jack and bake for about 15 minutes or until the cheese melts.
4. garnish with the sliced chilies
5. Note: I would want to put a sauce on this, but the book does not specify one. Let me know what you all decide to do with it.

LeAnne's review: I don't know why we never thought of this before. Fantastic alternative to our usual quesadillas. So easy. We actually cooked dried black beans with an onion, then just whizzed them in the blender. My mom suggested using them as the base for a Mexican salad. Could be great with avocado, green onions, lettuce, tomatoes, etc.

2 cups Black beans with their liquid
2 Tbsp Oil
1/4 ea Onion
Oil for frying
12 ea Corn tortillas
1/2 cup Thick cream (creme fraiche)
3 oz Queso fresco, crumbled (or feta cheese)
1 ea Onion, thin sliced

1. in a blender, puree the black beans with their liquid. the mixture should be the consistency of a sauce, if too thick, add up to 1/2 cup water.
2. heat the oil in a skillet and brown the onion quarter slightly. add the pureed beans and simmer for 2 minutes. add salt to taste. discard the onion.
3. heat 1/2 inch oil in a skillet and fry each tortilla briefly (about 10 seconds) on both sides. immerse the tortilla in the bean puree and fold it in half, then in half again to form a triangle. transfer to a plate, spoon on a little cream and sprinkle with cheese. garnish with the onion slices.
4. notes: this is a great recipe to hone your skills with tortilla making!. Masa mix is available at most grocery stores. follow the directions on making tortillas and this recipe will be so much better!

Corn and Masa Soup

3 Tbsp Butter
1/2 Tbsp oil
1/4 ea onion, small
3 cloves Garlic
10 cups Chicken or vegetable stock
3 sprigs Epazote
1 lb Masa
1 1/2 cups Cold water
Salt and pepper
2 cups Corn kernels
2 ea Sarrano chili, seeded and fine chopped
2 cups Thick cream
1 cup Chopped red onion

1. in a large pot of dutch oven, heat the butter and oil. add the onion and garlic and saute for 3-4 minutes or until transparent. add the chicken stock and epazote and boil for 10 minutes.
2. stir the masa into the cold water. add to the boiling chicken stock and cook, stirring constantly for 8-10 minutes. lower the heat and cook for 5 minutes. add salt and pepper to taste. strain the stock and return to the pot. add the corn and chilies and cook for another 5 minutes.
3. Notes: this recipe may benefit from the addition of a little sugar to sweeten the corn flavor. Epazote is a traditional herb used in many South American soups and especially with beans. It should be available in ethnic sections in most grocery stores; there is really no good substitute.