83: Braised Short Ribs / Broccoli Puree / Tomato-Parsley "Confit"

My favorite winter pastime is alive and well: slow-cooked meat. There is just something about a tender, flavorful piece of meat that is undeniably satisfying to this Midwestern boy.

I regularly see beef short ribs at the butcher shop, and I could not resist them anymore. This recipe requires a little bit of time, since there is an overnight marinade involved, but it is so worth the wait. Broccoli, cheese, and potatoes are also staples of my childhood, and they served as the inspiration for the broccoli puree. I added the tomato-parsley confit to hopefully brighten the flavor profile, but I think it added too much acid to the short rib, which was not lacking in that department because of the wine and stock. Nevertheless, your dinner guests will leave wanting more, and that’s not a bad thing.

We drank Perrin & Fils “Les Cornuds” (2007) with dinner, a 65% syrah, 35% grenache blend, but this wine was not big enough to handle the flavors. Go for a meaty bordeaux or big cabernet.

Ingredients and Directions:

For the meat-

1.5-2 lbs beef short ribs with bones

1 cup diced onion

1 cup diced carrot

1 cup diced celery

3 garlic cloves, thickly sliced

1 bottle of dry red wine

2 thyme sprigs, 2 rosemary sprigs, 2 sage sprigs, 2 parsley sprigs

2.5 cups chicken stock

Olive oil

Salt + pepper

For the puree-

1 small red potatoes, peeled and diced

2 handfuls of broccoli florets, chopped

1/4 cup grated parmesan cheese

1/4 cup chicken broth

1 large spoonful of sour cream

1 tbs minced parsley

Olive oil

Salt + pepper

For the tomato confit-

6 cherry tomatoes, quartered

1 tbs minced parsley

Olive oil

Salt + pepper

The short ribs— In a large skillet, heat the oil over medium heat. Season the ribs well with salt and pepper. Sear meat in the hot oil, turning once, for about 20 minutes. Transfer the ribs to a shallow baking dish in a single layer.

Now add carrots, onions, celery, and garlic to the same skillet, and cook mixture over low heat, stirring occasionally, for 20 minutes. Add the wine and herbs and bring to a boil over high heat. Pour the hot marinade over the ribs, let cool, cover and refrigerate overnight. Turn the ribs at least once in the marinade. There will be some fat build up in the pan, but don’t worry about it because it will be skimmed off later in the cooking process, or you may opt to remove as much as you can before finishing the cooking process.

The next day, preheat the oven to 350°. Transfer the ribs and marinade to a large Dutch oven. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 90 minutes. Remove the cover and braise for an additional 45 minutes.

Transfer the meat to a clean shallow baking dish, discarding the bones. Strain the sauce into a bowl and skim off as much fat as possible with a spoon, discarding veggies. This is somewhat tedious, but it’s incredibly important because your sauce will taste like fat instead of nicely flavored broth otherwise. Spoon the sauce over the short ribs after plating everything.

The puree—Boil the potato until very tender, about 20 minutes. Steam the broccoli for 12-15 minutes to get it nice and tender. Drain both potatoes and broccoli, and mash the potatoes with a fork. Add mashed potatoes, broccoli, sour cream, cheese, broth and salt and pepper to a food processor, and pulse for about 30-45 seconds total. Taste the puree and add salt and pepper to taste. Transfer to a pot and keep warm on low heat.

The tomatoes—Heat olive oil over medium high heat for 2-3 minutes, turn the pan a couple times to coat the surface. Add tomatoes to the pan, season with salt and pepper, and lower heat to medium. Add parsley after 2 minutes and stir. Add tomatoes over short ribs using a slotted spoon.

81: Lamb & Veal "Bolognese" / Fresh Spinach, Beet & Egg Fettucine

It’s starting to feel a lot like the holidays! I wanted to make something that looked seasonal, and I also wanted to continue my winter tradition of slow cooking. Even though I made this in the "holiday spirit," this is really just a great cold weather meal.

I knew exactly what I was making when I saw the tri color fresh pasta at the grocery store. I mean, fresh pasta says it all. I’ve made a lamb or veal bolognese many times before, but I had never combined the two meats into one. The result: An incredibly tender and flavorful meat sauce that dances on the palate with the different types of pasta. The beet pasta was by far my favorite of the bunch. Any meat or Italian food lover will enjoy this dinner.

Ingredients and Directions:

1 pound ground lamb

1/2 pound ground veal

Will’s Holy Trinity

--1 leek, thinly sliced

--1 medium carrot, diced

--1 small fennel bulb, diced

3 cloves garlic, minced

1.5 cup dry red wine

1.5 cup chicken broth

1 large tomato, seeded and diced

Tomato paste, 1 good large spoonful

Bouquet garni of rosemary, thyme, sage, parsley

1 pound fresh tri color fettuccine pasta

Parmigiano-reggiano, large shred for garnish

1/4 cup extra virgin olive oil

Salt and pepper

Parsley, minced for garnish

Heat the oil over medium high heat in a Dutch oven, and sauté the Holy Trinity for about 10-12 minutes with good bit of salt and pepper. Increase heat to high and add veal and lamb to cook until browned, somewhere between 5-10 minutes. Stir to break up clumps.  Stir in tomatoes, chicken broth, bouquet garni, and wine. Reduce heat to low and simmer for 2 – 2.5 hours, stirring occasionally. Season with salt and pepper as necessary. Discard bouquet garni.

Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 2 minutes; drain. Serve immediately.

Enjoy!!

80: Will's Beef Stew

I don’t know why, but I had a serious craving for beef stew. Maybe I just wanted to do more slow cooking in December. It wasn’t cold, but I was determined to warm the house with delicious smells.

This stew is the ultimate winter season stew. I don’t use any flour or potatoes in the stew, so the sauce stays on the lighter side. I think the exclusion of flour and potatoes lets the natural flavors stand out. The addition of parsnips and fennel create a unique flavor base that is not typically found in traditional beef stew. The parsnips add a subtle sweetness, while the fennel adds that irresistible star anise flavor. I oven roasted sweet potato and green beans to go with this, but you could serve it with rice, or add potatoes to the stew for a more hearty profile.

Ingredients and Directions:

-1 pound stew meat, cut into 1-inch cubes

-1 cup onion, diced

-1 cup celery, diced

-1 cup parsnips, peeled and cubed

-1 cup fennel, diced

-1 cup carrots, diced

-1 cup dry red wine

-2 1/2 cups beef stock

-generous portion of chopped rosemary, thyme, and sage

-3 cloves garlic, minced

-1 sweet potato, peeled and sliced thin

-good handful of green beans

-olive oil

-salt + pepper

The Stew: Heat olive oil over medium high heat in a Dutch oven. When it begins to smoke slightly, about 5 minutes, add the beef and brown very well. Add salt and pepper as you brown the meat. Remove the beef with a slotted spoon once the meat is browned.

Lower heat to medium, and add the onions, carrots, celery, fennel, and garlic with a good bit of salt and pepper. Saute for 10 minutes, stirring often. Add the wine to deglaze bottom, and simmer mixture for about 5 minutes. Now add the beef, the beef stock, and herbs. Bring to a boil, cover, reduce heat to low, and simmer for 60 minutes. Add the parsnips, and simmer for another 20-30 minutes.

Veggies: Preheat oven to 400 degrees. Arrange sweet potato and green beans on a dish, and toss with salt, pepper, and olive oil. Roast them in oven for 30 minutes.

Enjoy!!

79: Butternut Squash Soup / Vanilla, Amaretti & Cinnamon

Here’s an update to a timeless classic soup around the holidays. This soup came out absolutely incredible. The vanilla extract and amaretti cookies add a delicate sweetness to the soup without making it sweet. This is packed with flavor, give it a try.

Ingredients and Directions:

1 three-four pound butternut squash, halved

1 large onion, diced

3 cups chicken stock

2 tbs of chopped sage

2 tbs of olive oil

1 cup amaretti snap cookies, crushed

2 teaspoons vanilla extract

Cinnamon to taste

Salt and pepper to taste

Preheat oven to 400 degrees. Roast halved squash flesh side up for one hour. Scoop out seeds and discard when roasting is complete. Spoon out the pulp of the squash into a bowl, set aside.

In a large pot, heat oil on medium heat. Add onions and sage after a few minutes, reduce heat to low. Stir often until onions become translucent, a good 10 minutes. Now add the stock and squash pulp, bring to a boil, and cook for a few minutes to meld the flavors. I used a hand blender to puree my soup in the same pot. Reduce heat to low and puree to your liking. Now adjust seasoning with vanilla extract, amaretti cookies, cinnamon, and salt and pepper to balance the flavor out. It will probably be a little starchy tasting before you add any seasoning. Garnish with minced sage or a dollop of mascarpone cheese.  

Note: The soup will thicken while refrigerated, so you may need to add a little water when/if reheating the soup.

Enjoy!!

78: Braised Turkey Tenderloin / Maple & Cinammon-Glazed Carrots / Cornbread Stuffing w/ Sage & Proscuitto

Happy Thanksgiving!! Amber and I usually don’t go home for Thanksgiving, as our families are far away, and this year was no different. We decided to get away for a few days at a bed and breakfast in the Shenandoah Valley. We came back Thanksgiving night, and this was our dinner.

As with much of my cooking, the traditional is given a modern twist. The turkey tenderloin is treated much like a chicken breast, the maple syrup and cinnamon bring the all familiar flavors to the plate, and the dish is made complete with a cornbread stuffing that features sage, celery, and prosciutto.

Ingredients and Directions:

Turkey-

2 turkey tenderloins

Parsley, chopped

1/2 cup shallots, chopped

1 clove garlic, minced

1 cup turkey stock

Salt and pepper

Olive oil

Butter

Salt + pepper

Flour

Stuffing-

3 ribs of celery, chopped

1/2 cup shallots, chopped

Salt and pepper

2 tablespoons of fresh sage, chopped

1/4 pound prosciutto, diced

Cornbread mix

1 cup turkey stock

Olive oil

Butter

Salt + pepper

Carrots-

1 baby carrots, halved lengthwise

2 tablespoons maple syrup

Dash of cinnamon

Olive oil

Salt + pepper

Turkey—Season turkey with salt and pepper on both sides. Heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium high heat in a 10 inch pan. Cook until butter stops foaming, about 3 minutes. Sweat shallots with garlic until shallots are translucent, about 3-4 minutes. Remove shallots and garlic, set aside. Now brown the turkey in the same pan, about 4 minutes on each side. Remove turkey, set aside. Add turkey stock and reduce by half. Now add parsley to the pan, and return the turkey, shallots, and garlic as well. Bring to a boil, cover, reduce heat to low, and simmer for 45 minutes. Remove turkey and set aside when finished. Add a tablespoon of flour to the sauce and simmer on low for 5 minutes to create thickness with the sauce, stirring occasionally. Spoon sauce over turkey on plate.

Stuffing—Cook cornbread according to package, let cool, and then crumble the cornbread. Combine oil and butter in a skillet over medium high heat. Once melted, add celery and onions and season with salt and pepper. Sweat celery and onions for about 5-6 minutes. Now add the sage and prosciutto and stir to combine. Toss in the crumbled cornbread, and moisten stuffing with turkey stock. Bring to a light boil, stirring occasionally. Turn off heat, and cover with foil to keep warm until serving.

Carrots—Heat oil in a pan for a few minutes. Sauté carrots with salt and pepper for a few minutes more. Add maple syrup and cinnamon and bring to a sizzling simmer. Continue cooking, while stirring, for a few minutes more.

Enjoy!!

77: Braised Goat Neck / Roasted Asparagus / Wild Black Rice

I shop at many a place to find my meat, veggies, and fruit. I was surprised to find goat neck slices at Safeway, but I was more than intrigued with what I could do with the cut. Goat is generally a leaner meat, incredibly low in fat, so you can’t sear it with salt and pepper, or it dries out in a bad way. I knew I wanted to braise it to soften up what can be a tougher texture if only sautéed. Goat is practically made for slow cooking. The result is tender, succulent, and mouthwatering.

I looked around the pantry, and I found a box of wild rice. I also spied some asparagus in the fridge. Thus, I found compliments to go with the goat.

Ingredients and Directions:

2 goat neck slices, bone in, fat trimmed

1/2 shallots, thinly sliced

1/2 carrots, diced

1/2 cup celery

3 cloves garlic, minced

Bouquet garni (parsley, oregano, rosemary, thyme)

1 cup hearty red wine

1 cup beef stock

1 cup fire roasted tomatoes

1/2 cup cultivated wild rice

Olive Oil

Salt + pepper

Heat a few tablespoons of olive oil over medium heat in a dutch oven. Brown the neck slices for 4-5 minutes per side. Remove to a plate, and add more olive oil to the same pan. Sauté the shallots, carrots, celery, and garlic, with salt and pepper for 6 or 7 minutes until soft, stirring occasionally. Stir in the red wine, bring to a boil, add goat slices back, reduce heat to low, cover, and simmer for 25 minutes. The wine should have reduced by half at this point.

Now add the tomatoes and its juices and beef stock to the pot with the bouquet garni, and stir well to mix everything together, pushing the bouquet garni down into the juices. Bring to a boil once more, reduce heat as low as you can, cover and cook for 90 minutes. The end result should be incredibly tender veal and a somewhat thick sauce. Cook a little longer if need be.

Cook rice according to package. It should take about 50-60 minutes, so time it against the dutch oven. Roast asparagus spears in salt and pepper 6 minutes before plating the meal.

Enjoy!!

76: Cauliflower Soup

I first made this soup for a Thanksgiving dinner that me and a friend teamed up to cook for a couple years ago. The soup was a hit, just one of 11 courses, and I’ve made this a couple times since then. This is the first time, however, that I have hared it publicly. It’s generally quick for a soup, and it packs an unbelievable flavor. The soup keeps well, too. I also added a large sprig of thyme to the container while it sits in the fridge for each use. I kept some chopped cauliflower to roast as garnish. Give it a try.

Ingredients and Directions:

1 head cauliflower leaves and core removed, coarsely chopped

1 cup shallots, minced

2 garlic cloves, minced

1 cup dry white wine

3 cups chicken stock

1/2 cup fresh herbs, minced (rosemary, thyme, basil, oregano, parsley)

1/2 cup parmesan cheese, freshly grated

Olive oil

Salt + pepper

Heat olive oil in a large soup pot over medium heat and add the onion and garlic. Sauté mixture until soft, about 5 minutes. Add the wine with half the herbs and reduce by half, about 5 minutes. Now add the cauliflower and stock and bring to a boil. Reduce heat to low, add in the remaining herbs, cover, and simmer for about 15 minutes. Remove from heat and, using a hand held blender, puree the soup o desired consistency. Add the cheese and stir until smooth. Season the soup with salt and pepper as necessary. Serve immediately.

Enjoy!!

73: Osso Bucco / Tomato-Vanilla Broth / Braising Vegetables

It doesn’t get any better than a braised Osso Bucco, which translates into “hole in the middle.” The hole in the middle, of course, is the rich and succulent bone marrow that is the end prize of this fantastic dinner.

It’s somewhat of a traditional set up, plus a touch of vanilla that provides a silky texture. The gremolata looks a bit of overkill, but it actually doesn’t interfere with the flavor profile. In fact, it complements the flavors rather well, if I do so myself. Including the root vegetables the veal was braised in presents a layer of flavor uninterrupted.

Ingredients and Directions:

2 veal shanks, bone in

1 cup onion, diced

1 cup carrots, diced

1 cup celery, diced

1 medium potato, peeled and cubed

2 tablespoons tomato paste

1 cup chicken stock

1 cup dry white wine, a floral white like pinot grigio works nice

2 tablespoons fresh parsley, minced

1 lemon, zested

2 teaspoons vanilla extract

Bouquet garni – fresh sprigs of thyme, rosemary, parsley, basil, and halved garlic clove

Olive oil

Salt + pepper

Osso Bucco—Season shanks with salt and pepper. Heat olive oil over medium high heat in a dutch oven. Brown shanks 4-5 minutes. Remove to a plate.

Braising Set Up—In the same dutch oven with the veal juices and bits, add a couple tablespoons of olive oil and reduce heat to medium. Add onions, carrots, and celery to the pot, and sauté for 10 minutes with healthy pinches of salt and pepper. Now add the white wine, return heat to high, and reduce wine by half. Add tomato paste and stir to break up, cook for 1-2 minutes. Now place the shanks on top of this mixture.  Add chicken stock, bouquet garni pushed down into stock, tomato paste, and bring to a boil. Cover, reduce heat to low, and simmer for 90 minutes. Remove shanks to plate, and drain vegetables of their liquid. Skim fat off the top of the braising liquid. Plate shanks with a couple spoonfuls of sauce. Serve vegetables on the side.

Gremolata—It’s important to chop this fresh parsley in the beginning of your prep, so the warmth in your kitchen helps dry the parsley out a little bit. Combine parsley and lemon zest in a small bowl. Spoon mixture on top of the veal shanks.

Enjoy!!

72: Veal Chops / Tomato-Olive Jus / Rainbow Chard & Strawberry Salad / Parmesan Saffron Orzo

I’ve wanted rectangular plates with ramekins for a minute now, but I was waiting for them to go on sale at Sur La Table or World Market before buying them. Amber beat me to it, and she surprised me with a set this past week. I thought this was a good excuse to make a nice dinner, as if I needed an excuse.

I picked up some veal chops, orzo, and rainbow swiss chard, and then I set out to make a meal. Dinner tonight is amazingly flavorful. Each element builds upon the next, ranging from familiar to exotic, sour and tangy to bitter and sweet. The mildly rich texture of the veal is perfect for the acidic tomato and olive jus, swiss chard and strawberry salad, and the saffron orzo that takes on a gourmet mac and cheese feel with a flavor lift right at the end of the palette courtesy of the saffron.

Drink chardonnay with this dinner, and you will be utterly pleased with the entire experience.

Ingredients and Directions:

2 veal chops, 1 inch thick

10 grape tomatoes, left whole

3/4 cup orzo

1/3 cup Greek olive mix, diced

2 tbsp rosemary and thyme, finely chopped

2 garlic cloves, minced

3/4 cup white wine

3/4 cup orzo

Pinch of saffron

1 cup rainbow chard, chiffonade

2 strawberries, sliced into 8 pieces total

1/2 cup fresh grated parmesan cheese

1 tbsp butter

Olive oil

Salt + pepper

Veal—Pat chops dry and dredge chops through 2/3 of the herbs and salt and pepper. Press seasoning into each side.  Heat oil in skillet over medium high heat until hot but not smoking, Now add chops and sauté them for 4 minutes per side. Don’t move veal while it’s cooking. Transfer to a plate after browning each side.

Sauce—Add garlic to skillet with another tbsp of olive oil and cook over moderate heat, stirring, 30 seconds. Garlic should be fragrant now. Add the wine, tomatoes, olives, remaining herbs, and salt and pepper. Reduce heat to medium and simmer for about 10 minutes. Gently press on tomatoes with spatula or spoon after 5 minutes. They should collapse easily.  Simmer for the remaining five minutes while stirring occasional.

Orzo—Boil well-salted water, and add orzo once water reaches a rolling boil. Add in orzo with saffron threads, and cook for 6-7 minutes. Drain well in a colander, return to pot, and stir in cheese and butter. Keep warm.

Salad—Heat oil over medium heat as orzo and sauce finish. Sauté chard for 2-3 minutes with a pinch of salt, turning often, until gently wilted. Serve strawberry slices over the swiss chard on the plate.

Reheat chops in sauce pan for 1-2 minutes. Plate the dinner as you like.

Enjoy!!

71: White Wine & Herb-Infused Chicken Noodle Soup

Yes, the unforgettable, the unmistakable and ever time-tested classic: Chicken Noodle Soup. This is my version, of course, with an updated flavor profile that will surely treat the senses. The woman and I had both recently been sick, and we were longing for the classic “I’m sick soup.” Taking a basic recipe, I update this classic with white wine and herbs.

Ingredients and Directions:

1 lb chicken breast, diced

1 large carrot, diced

3 ribs celery, diced

1 small fennel bulb, diced

1 small leek, diced

1 quart of chicken stock

1.5 cups egg noodles

1 cup of white wine

1 tbsp of minced rosemary, thyme, oregano and parsley

1 tbsp of butter

2 cloves garlic, minced

Olive oil

Salt + pepper

Chicken—Boil chicken in hot water for 10 minutes. This method allows the chicken to sweat out the impurities and mucus commonly found on chicken. Rinse with cold water in a colander. Set aside.

Broth—Heat olive oil over medium high heat. Lower heat to medium, toss in all veggies and half of the seasoning and herbs, and sauté this mixture for 15 minutes, stirring often to soften the mixture.  Adjust heat to medium high again, add in wine, and simmer for 10 minutes with the butter. Now add chicken stock, chicken, egg noddles, and remaining herbs. Bring to a boil, reduce heat to low, cover, and simmer 45 minutes.

Enjoy!!

67: Split Pea Soup / The Start of Soup and Slow Cooking Season 2011

What does my dog shedding and my making of soup have in common? The start of cooler weather and slow cooking season! It was unseasonably cold in DC today, only about 60 degrees and rainy. I would normally frown upon such weather, but I’m happy it prompted me to make soup. Making soup is my second favorite thing to do when it gets cold out. The first is obviously slow cooking and braising meat. Of course, it could actually be a couple months before it gets and stays cool here.

Split pea is soup is usually made with ham hocks, but I still had leftover smoked turkey legs from this dinner that had not gone bad in my fridge. The soup turned out incredibly flavorful with just enough of the smoked turkey legs in the flavor. Without further adieu…

Ingredients and Directions:

2 1/4 cups green split peas

1/2 large onion, peeled and chopped

4 cups chicken stock

5 cups water

2 celery stalks, chopped

1 large leek, chopped

1 large carrot, chopped

3 large clove of garlic, halved

2 smoked turkey leg bones

1-2 tablespoons of flour (optional)

Thyme

Parsley

Salt and Pepper

Olive oil

Butter

Soup-- Pick over the peas and remove any stones. Wash and drain peas, twice. Heat a couple tablespoons of oil and butter over medium high heat in a 4 quart pan. Add veggies once utter is crackling. Sauté veggies until onions are translucent, 5-6 minutes. Now add the vegetables, seasoning, stock and water. Bring to a simmer. Skim the scum (a film residue that forms and easily identifiable bc of the foam) off the top of the soup for several minutes, until the scum ceases to rise, about 12-15 minutes. Cover the pot loosely and simmer about 1.5 hours, or until peas are tender. Remove the turkey legs from the soup, scraping whatever leftover meat is on the bones into the soup pot. Purée the soup with a handheld immersion blender until liquefied. Adjust seasoning with salt and pepper if necessary. 

(Optional: For a thicker soup, add 1 tablespoon of flour to the pot 20 minutes before finished, stir in well. See how thick it gets after about 5-6 minutes, and decide if you want it thicker. Add another tablespoon of flour if you desire. I did.)

Enjoy!!

62: Blackened Mahi Mahi / Roasted Pineapple & Mango Salsa

It was one of our typical Washington, DC hot and humid summer days that had our window AC units working overtime to keep the apartment cool. I wanted to make something that would be seasonal and not require too much stove action. I had some mahi filets that needed using, and I instantly thought of blackening them with a fruit salsa. The dish is at once spicy thanks to the spice rub and tangy sweet and savory thanks to salsa mix and the sautéing of the pineapples. We drank Graham Beck Chenin Blanc to wash it all down.

Ingredients and Directions:

2 mahi mahi filets

1/2 cup diced pineapple

1/2 cup diced mango

1/4 cup minced green bell pepper

1/4 cup diced red onion

1/2 cup diced firm ripe tomato, seeded and pulp removed

1-2 limes, juiced

2 tablespoons chopped cilantro

Salt and ground pepper

Paprika

Old Bay seasoning

Olive oil

Fish—Prepare your mahi mahi by creating a blackened rub. Mix together 1 teaspoon of ground pepper, 2 tablespoons of old bay seasoning, and a 1/2 teaspoon of paprika in a measuring cup. Spread the seasoning on a plate, and toss the filets into the spice rub until well covered. Heat a cast iron plate with a thin layer of olive oil over medium high heat. Add filets and turn up heat to high to ensure proper blackening. Cook for 3 minutes per side. It’s normal for the spices to smoke a little bit on the pan, so be sure to use that stove fan if you have it.

Salsa – Sauté pineapple in just a splash of olive oil with a little brown sugar for about 3 minutes. Remove pineapple with a slotted spoon, and mix all the fruit, veggies, and cilantro together in a bowl really well. Add salt and pepper to taste. Refrigerate for 30 minutes to meld flavors. Remove about 10 minutes prior to serving fish.

Plate and enjoy!

60: Herbed Pork Tenderloin / Tomato Fennel Sauce / Zucchini Coins

Two recipes posted in one night! Aren’t you lucky?

Simple, quick, and incredibly delicious! The sauce alone is out of this world. This is another one of those meals where I didn’t have to buy anything extra because I had all of these ingredients in my refrigerator. Pork filets are coated in fresh herbs with a tomato fennel sauce made complete with zucchini coins sautéed in oil and breadcrumbs. We drank Sebastani Chardonnay with this – toasted oak for smoke, citrusy, and crisp on the finish.

Ingredients and Directions:

2 pork filets (about 3/4 lb)

2 plum tomatoes, halved, seeded, and sliced

1/2 a fennel bulb, diced

1/2 an onion, diced

1/2 a zucchini, sliced

Small handful of breadcrumbs

1 tbsp each of fresh thyme and rosemary, minced (save some for garnish)

Splash of milk or cream

Olive oil

Salt and pepper (add to each component)

Pork—Coat filets in salt, pepper, and minced fresh herbs. Heat oil in a pan over medium heat, and sauté filets for a total of 8-10 minutes, flipping once halfway through. Thicker cuts will require more cooking.

Tomato Fennel Sauce—Sauté onion and fennel over medium heat for about 7 minutes. Now add tomatoes and sauté for another 3-4 minutes. The sauce is ready for the food processor once the mixture has broken down in the pan and the tomatoes almost look mushy. Puree in food processor with a splash of cream or milk, and season with salt and pepper to taste.

Zucchini—Heat oil in pan over medium heat. Add zucchini and bread crumbs, and sauté mixture for 3-4 minutes.

Plate as you wish, garnish with remaining herbs, and enjoy!

59: Pan Roasted Turbot / Tomato Parsley "Confit" / Garlic Broccoli / Roasted Potatoes

It’s been awhile since I posted a recipe because I just moved, which we all know is time consuming and stressful. Anyways, on to the food!

Turbot fish is absolutely amazing. It’s a big time food fish because of its delicate flavor yet somewhat meaty texture. The local markets only seem to have it for a short time over the summer, so I picked up a couple pounds to make over a few different meals. This recipe was probably the best of the ones I made, so here it is. The white fish is rounded out with roasted potatoes, broccoli sautéed in garlic, and a tomato parsley “confit” that lends incredibly bright acidity to the dish. I believe we drank this with a white wine, but I cannot remember what anymore. You could also make this preparation with just about any white fish.

I’m going to try something new for my blog. I’m going to break down the directions by each component of the dish, so you can more easily plan your timing. Give me some feedback on this.

Ingredients and Directions:

1 lb turbot filets

4 small red potatoes, quartered

Broccoli for two people

6-8 cherry tomatoes, halved

1-2 garlic cloves, minced

1-2 tbsp parsley, chopped (save some for garnish)

Olive oil

Salt and pepper (add to each component)

Flour

Fish—Dust fish in flour, salt, and pepper to start. The key to a good pan roasted fish filet is to heat the pan on high heat for a few minutes before adding any oil. Heat a pan on high heat for 3-5 minutes before adding olive oil. Turn heat down to medium high while oil heats for a couple minutes. Add filets to pan and let cook for 4-5 minutes. Flip fish and cook for another 3-4 minutes.

Potatoes—Boil potatoes until they’re almost easily pierced with a fork. I usually add my potatoes to the water while the water is heating up because this cuts down on boiling time. Potatoes should be ready in 10-15 minutes. Drain when ready. You can choose to boil them all the way for a healthy alternative to finishing them off in olive oil in a pan. If finishing in olive oil, heat a pan on medium heat with some olive oil. Add potatoes and cook for about 10-12 minutes, flipping once.

Broccoli—Heat olive oil in a pan over medium heat. Add garlic and let cook for about 1 minute once the oil is hot. Add garlic and sauté for 4-5 minutes.

Tomato Parsley “Confit”—Confit refers to a cooking method to preserve flavor after being immersed in a substance. In this instance, the “confit” was used to bring out the bright acidity of the tomatoes. Heat a pan with olive oil on medium high heat. Add tomatoes and sauté for 2-3 minutes. Add parsley and sauté for additional 2-3 minutes. Serve the tomato mixture with a slotted spoon, so you don’t spoon a ton of oil on your plate.

Plate as you wish, garnish, and enjoy!

53: Pan Roasted Black Bass/ Caramelized Sweetbreads / Asparaus & Wild Mushrooms / Tarragon Veloute Sauce

Memorial Day Weekend just passed, and while DC was bombarded with tourists and a national motorcycle rally, the lady and I skipped town to Pittsburgh to hang out with a good friend, Paulina. Pittsburgh is a cute little town with a strong neighborhood vibe. We ate and drank very merrily while discussing every topic under the stars.

In exchange for the hospitality, I offered to cook dinner for us Sunday night. We went down to the public market, which was booming, and very similar to the Florida Ave Market here in DC. We checked out various local produce stands and fish and meat shops. I originally wanted to braise rabbit leg to serve with a liquid gold sauce (mustard demi glace), but I couldn’t find cuts of rabbit the way I wanted them. Paulina suggested fish, so we went to the fish shop and waited while they cleaned and cut three black bass. The next place we stopped in had veal sweetbreads, and it was on after that!

Black bass is considered a royal fish, and its firm, mild profile makes among of the best food fishes out there. The simple pan roasting of the bass let its natural flavor stand out, while the mildness and sweetness imparted from the caramelization of the sweetbreads was a fantastic accompaniment to the fish. I rounded out the meal with sautéed asparagus and mushrooms in tarragon-infused fish veloute sauce.

Paulina remarked that she was going to recreate this meal, so here is the recipe. I didn’t use any exact measurements or really pay much attention to the cooking time, but I will do my best to include these measurements.

Note: I bought frozen sweetbreads, so there was a lot of prep involved to get the sweetbreads ready to be cooked. Buy them a day in advance if you plan to use them.

Ingredients and Directions:

3 black bass filets, halved for 6 total filets

1lb veal sweetbreads

Mix of wild mushrooms (enough for 3 people)

1/2 a bundle of asparagus, ends chopped off, then cut into inch long pieces

1 shallot, diced

Fish fumet package (or fish demi glace)

1 garlic clove, diced

Lemon juice

Dried tarragon

Dried basil

Olive oil

Butter

Sugar

Salt and pepper

If you’re sweetbreads are frozen as mine were, thaw them overnight in the refrigerator. Remove from refrigerator and thaw at room temperature the next day if you must because there are still several hours of prep left before you can cook them.

Once thawed or if bought fresh, soak sweetbreads in bowl of cold water for 3 hours. This will help remove blood and any impurities. Drain from water and place in a pot of water on stove. Bring to a mild boil over medium heat with salt and lemon in the water – this continues to remove impurities and firms the texture to make cutting them easier. Submerge in ice bath once brought to a boil and let cool completely. Add more ice and/or cold water if you must. Once cooled, remove any gristle and thin layer of membrane on the sweetbreads. Lay them out on a cookie sheet in between two towels. Place another cookie or baking sheet on top of this, and now add a heavy pot filled with water over the top cookie sheet – this will help flatten them out and further firm them up. Refrigerate like this for 3 hours.

You should have found time to prep your fish filets with salt and pepper and sliced your veggies at this point. Remove sweetbreads and slice them however you would like for dinner. I cut medallions out of them. Now you’re ready to cook. This will get a little crazy because you will have four pans going at once, and each pan will require some attention. I will separate out each component and let you decide how to time it all. Adjust heat as necessary on each component, so nothing is overcooked if timing is off a little.

Sweetbreads:  In a skillet over medium high heat, add olive oil and butter. Melt butter and let it brown for 1-2 minutes. Now add the shallots and sweetbreads, stir often. After about 10 minutes, lightly cover sweetbreads in sugar, stir and reduce heat to medium. Continue to stir sweetbreads as sugar breaks down. Dust in sugar once more after flipping the fish, raise heat to medium high, and stir often.

Veggies:  Warm olive oil over medium heat, and sauté asparagus in garlic for about five minutes. Now add mushrooms, but be careful not to overcook because you don’t want mushy mushrooms. Add a couple pinches of herbs to veggies as they cook.

Fish: Heat a dry skillet on high heat for 5 minutes. Add olive oil and butter. Brown the butter for 1-2 minutes. Reduce heat to medium high, add filets, douse with lemon juice, and cook for 5-6 minutes on one side. Flip over for final 2-3 minutes, reducing heat to medium low. Filets should be nicely browned on the one side.

Sauce:  Combine half the package of fish fumet, basically incredibly reduced fish stock, with 1.5 cups water. Add a generous amount of herbs to this pot. Bring to gentle boil, reduce heat to low and keep warm. After you flip fish, combine sauce with veggies and keep warm.

Arrange your plate as you wish and enjoy!!

48: Steamed Mussels / White Wine Garlic Broth / Slow Roasted Cherry Tomatoes / Capellini Pasta

Yum. You may notice that I cook back-to-back meals with mussels when I do cook mussels. This happens because I can’t turn down the affordability of fresh PEI mussels at $3/lb at Eastern Market. I usually pick up two pounds, and you must use mussels within a couple days before they lose flavor. Everybody must be in the mood for mussels because all three of my previous mussels recipes were viewed this weekend. You can't go wrong with mussels, especially when the weather warms up.

Tonight’s dinner features slow roasted cherry tomatoes with an elegantly simple white wine broth with butter and garlic. I steamed the mussels ahead of time in water, and then I removed them from their shells to make an easy-to-eat meal. Prep goes pretty quick with two people. The roasting of cherry tomatoes brings out their bright flavor and adds a distinct flavor. Plus, they help with texture. I roasted the tomatoes after breakfast because I knew I had a couple hours to kill. Capellini pasta is all I had on hand, and the lighter nature of the pasta pairs well with the overall delicate nature of the dish. Capellini also cooks rather quickly once in the water, about 3-4 minutes for al dente texture.

We drank a soave from Italy with dinner. Soave is an excellent warm weather white wine with its vibrant and citrusy appeal with a crisp finish.

Ingredients and Directions:

1 lb pound of mussels

Enough pasta for two people

1/4 cup shallot, diced

2 cloves garlic, minced

12 cherry tomatoes, halved and insides removed

2 tbsp of fresh basil, chopped

1 cup dry white wine

1/4 stick of butter

Olive oil

1 lemon wedge

Salt and pepper

Preheat oven to 250 degrees. Lightly toss tomatoes in olive oil, and then lay them out in a single layer in a baking dish with the open part facing up. Sprinkle salt and pepper over the tomatoes. Roast in oven for 2-2.5 hours. You want them to be really wrinkled looking but not burnt. Let cool and store at room temperature until ready for us. You could make a huge batch of these for future use as they keep incredibly well.

Soak mussels in cold water for 10 minutes, rinse and repeat. Discard open mussels as these are dead. Quick tip: Tap mussels to see if they will close. They are still alive and good to use if they close. Yes, the living mussels with close their shells when tapped. Pretty cool, I know. Anyways, boil 1 cup of water in a pan to steam the mussels. Drain mussels and add to pan when water is boiling, and then place the cover on for 5-7 minutes. Meanwhile, start water for pasta, and cook according to package. Remove mussels from heat, and then remove them from their shells, set aside. Discard shells. Dump out the water from the pan, but don’t wipe it clean.

Add butter to the pan you cooked the mussels in and cook over medium heat. Let butter melt and cook for additional minute. Now add the garlic and onion, and sauté until onions become translucent, about 4-5 minutes. Add white wine and reduce by half, about 5 minutes, by cooking on high heat. Zest the lemon wedge into the white wine. Add mussels and cherry tomatoes to this broth and cook for 1 minute. Add salt and pepper to taste. Plate your food and garnish with fresh basil and fresh squeezed lemon from the wedge.

Enjoy!

33: Oven Steamed Chicken / Seasonal Root Vegetables

Quick, simple, delicious, and good for you! This tantalizing dish is something I make for post-workout meals. I obviously don’t make this much for just myself, but I doubled the recipe to make it for us for dinner the other night. Oven roasting all the ingredients lets the natural flavors really standout. The sweet potatoes are a nice contrast with the slightly tangy white onion, earthy kale, and slightly woody carrot. The chicken with lemon slices provides the finishing touch.  No herbs necessary. Try this and cook it often. You will not be disappointed.

Ingredients and Directions:

¾ lb chicken breast, cut in strips lengthwise (6 strips)

1 ½ cup kale, coarsely chopped

12 baby carrots, sliced

½ a onion, sliced

8 thin slices of a lemon

1 large sweet potato, peeled and cubed

1 large garlic clove, minced (optional)

Olive oil

Salt and pepper

Preheat oven to 350 degrees. Toss all ingredients in olive oil. Arrange sweet potatoes, carrots, onion, and garlic on the bottom of a pan. Season the mixture with salt and pepper. Add kale over this mixture, and arrange chicken over the kale. Season with salt and pepper once more, and add lemon slices to the top of the chicken. Cover with foil, poking a few holes for ventilation, and place in the oven for 30 minutes.

Enjoy!

29: Braised Veal Chops / Root Vegetables

My friend, Carlin, bought me a cookbook for my birthday last week. It’s called Cooking for Two: Perfect Meals for Pairs by Jessica Strand, and the theory behind the book is that two people cook together for each other in one meal. The author continues that this is a good book for those that regularly cook for two people because now the difficulty of adjusting recipes, which are normally meant for 4-6 people, is made simple. Some will argue that adjusting a recipe for two is a no brainer, something I agree with, but the book makes it easy. Plus, it was a sweet gift since I regularly cook for two, and I love braising meats  this time of year.

In my typical fashion, I do things a little different than what the recipe says should be done. The recipe calls for lamb shanks, and I had veal chops in the fridge. Marjoram, a wonderfully minty and citrus-y herb in the oregano family, is the spice in the recipe, but I used oregano (and thyme) since fresh marjoram was not available. I also add some veal stock during the cooking process, omit the bay leaf, and dice my own tomatoes instead of using the canned variety.

The braised veal chops came out magnificent. The veal was so tender a knife was not required – how you know, without a doubt, that you have braised your meat correctly. The broth was exquisite, bursting with flavor, and the seasonal vegetables were a nice touch.

Ingredients and Directions:

2 veal chops

1 ½ cups of a hearty red wine

½ cup veal stock (optional)

8 baby carrots

6 cippolini onions (or really small onions), peeled

8-10 fingerling potatoes, washed

1 ½ cups of diced tomatoes

Zest of an orange

Oregano (or marjoram if you got it)

1 garlic clove, minced

2 sprigs thyme

Olive oil

Parsley, minced for garnish

Salt and pepper

Preheat your oven to 375 degrees. Season veal with salt and pepper, and be sure to pat the seasoning into the chops.

Heat some oil in a dutch oven over medium high heat. Brown your veal chops for a few minutes per side, per inch, and set the chops aside. Add some olive oil to browned bits in the pot, and turn heat down to medium. Sauté the garlic for 1-2 minutes after oil is heated. Add the chops, tomatoes, zest, oregano, thyme, and ¾ cup of the wine. Bring to a simmer, and let the flavors meld for 10 minutes.

Cover the pot, and place in the oven for 30 minutes. Now add the onions, carrots, potatoes, and veal stock if you’re using it. Cook for another 30 minutes. Flip the chops in the broth, and add the remaining ¾ cup of red wine. Cook for another 30 minutes. Remove pot from oven, and season with salt and pepper.

Place the chops in the center of a plate, spoon broth over chops with a slotted spoon, and garnish.

Enjoy!