We did a version of this in the rice cooker (with water rather than broth) and it was fast and easy. Like brown rice risotto. Beware: if you follow the oven directions, below, you'll need 4 times the liquid it calls for. I ended up finishing it on the top of the stove. It came out of the oven crunchy.
Published May 1, 2004 in Cooks Illustrated
Serves 4 to 6.
Ingredients
2 tablespoons unsalted butter
1 small onion , minced
1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
2 1/3 cups low-sodium chicken broth
1/8 teaspoon table salt
1/8 teaspoon ground black pepper
1/4 cup minced fresh parsley leaves
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1 teaspoon lemon zest
1/2 teaspoon lemon juice
Instructions
1. Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
2. Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
3. Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled layer of foil. Bake rice 1 hour, until tender.
4. Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer; serve immediately.
Wednesday, March 31, 2010
Monday, March 15, 2010
Broiled Sockeye Salmon with Citrus Glaze
This is perfection. I did it with a regular filet of farm-raised, and it was amazing. I added a little molasses since I only had light brown sugar.
Recipe courtesy Alton Brown, 2009
Yield: 4 to 6 servings
1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Recipe courtesy Alton Brown, 2009
Yield: 4 to 6 servings
1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
1/3 cup dark brown sugar
2 tablespoons lemon zest
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.
Friday, March 12, 2010
Giant Chipotle White Beans w/ cilantro pesto
This is incredibly delicious, and if you use canned beans, really fast and easy. Was pleased to see that Wegmans had queso fresco. I also doubled the amount of chard, used 2 cans of butter beans, and skipped the breadcrumbs.
Serves about 6.
101 Cookbooks http://www.101cookbooks.com/
I used queso fresco cheese, it is creamy, and oozy melty - totally different results vs. feta, which stays relatively structured and is quite a bit more salty. You can use either or a combination of the two.
1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours. [about 2 cans]
Chipotle-tomato sauce:
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers
Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped [I used about 1 1/3 cups]
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.
Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five (if you're using queso fresco) to forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
Serves about 6.
101 Cookbooks http://www.101cookbooks.com/
I used queso fresco cheese, it is creamy, and oozy melty - totally different results vs. feta, which stays relatively structured and is quite a bit more salty. You can use either or a combination of the two.
1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours. [about 2 cans]
Chipotle-tomato sauce:
2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers
Cilantro Pesto:
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed, de-stemmed, and very finely chopped [I used about 1 1/3 cups]
1 cup queso fresco or feta cheese (see head notes)
1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
To prepare the beans. Drain and rinse the beans after their overnight soak. Then place them in a large saucepan and cover with an inch or two of water. Bring to a boil and simmer until the beans are cooked through and just tender. This can take anywhere from an hour to two hours (potentially more) depending on your beans, but do your best to avoid overcooking. Remove from heat, salt the beans (still in bean broth) with about a tablespoon of salt - enough that the bean liquid is tasty but on the salty side. Let the beans sit like this for ten minutes or so before draining and setting the beans aside.
In the meantime, make your tomato sauce. Place the 2 tablespoons olive oil, red pepper flakes, couple pinches of salt, and chopped garlic into a cold medium saucepan. Stir while you heat the saucepan over medium-high heat. Saute just 45 seconds or so until everything is fragrant - you don't want the garlic to brown. Stir in the tomatoes and the fresh oregano and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and stir in the adobo sauce - carefully take a taste (you don't want to burn your tongue)...If the sauce needs more salt add it now, more chipotle flavor? Go for it. Set aside.
Make the cilantro pesto by combining the clove of garlic and cilantro in a food processor. Pulse while you drizzle in the olive oil - alternately, you could do this by hand. Season with a bit of salt and set aside.
Preheat the oven to 425F degrees. In a 9x13 baking pan (or large oven-proof casserole/dutch oven) toss the beans with the tomato sauce and the kale. Sprinkle with the cheese and bake in the top-third of the oven for roughly twenty-five (if you're using queso fresco) to forty minutes, I look for the cheese to start browning and any visible beans to get a bit crusty. Remove from oven and let sit for about ten minutes. Top the beans with the breadcrumbs and just before serving drizzle with the cilantro pesto.
Green Beans With Chipotle Butter
The original recipe called for twice as much butter, which is delicious but not necessary. Serve with cornbread butternut squash and mushroom casserole.
This makes a *lot* of beans--1/2 a pound is more than enough for two people.
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperatureunsalted butter
1 1/2 teaspoons chopped canned chipotle chile
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3 pounds green beans, trimmed
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Transfer to small bowl, do ahead can be made 3 days ahead.
Cover and chill.
Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes; drain and pat dry.
Do ahead can be made 3 hours ahead.
Let stand at room temperature.
Melt chipotle butter in large pot over medium high heat.
Add beans and toss until coated and heated through, about 3 minutes.
Transfer to bowl.
Chipotle chiles are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo.
They are available at some supermarkets, specialty foods stores, and Latin markets.
This makes a *lot* of beans--1/2 a pound is more than enough for two people.
Ingredients
1/4 cup (1/2 stick) unsalted butter, room temperatureunsalted butter
1 1/2 teaspoons chopped canned chipotle chile
1 teaspoon apple cider vinegar
3/4 teaspoon salt
3 pounds green beans, trimmed
Blend butter, chile, vinegar, and salt in mini processor until smooth.
Transfer to small bowl, do ahead can be made 3 days ahead.
Cover and chill.
Cook beans in large pot of boiling salted water until crisp tender, about 5 minutes; drain and pat dry.
Do ahead can be made 3 hours ahead.
Let stand at room temperature.
Melt chipotle butter in large pot over medium high heat.
Add beans and toss until coated and heated through, about 3 minutes.
Transfer to bowl.
Chipotle chiles are dried, smoked jalapenos canned in a spicy tomato sauce, which is sometimes called adobo.
They are available at some supermarkets, specialty foods stores, and Latin markets.
Ancho Mole
This mole is so much easier than others I've made in the past. I couldn't find dried ancho chiles, so I just used two rounded tablespoons of ancho chile powder, and it came out great. Serve with cornbread mushroom and butternut squash casserole (separate post).
Bon Appétit | November 2005
yield: Makes about 4 cups
4 dried ancho chiles, stemmed, seeded
4 cups warm water
1/2 cup canola oil or vegetable oil
1/2 cup almonds, chopped
1/2 cup lightly salted dry-roasted peanuts
1/2 cup raisins
1/4 cup sesame seeds
4 whole canned plum tomatoes (from 14 1/2-ounce can), drained
2 3/4 cups (or more) water
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
preparation
Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)
Bon Appétit | November 2005
yield: Makes about 4 cups
4 dried ancho chiles, stemmed, seeded
4 cups warm water
1/2 cup canola oil or vegetable oil
1/2 cup almonds, chopped
1/2 cup lightly salted dry-roasted peanuts
1/2 cup raisins
1/4 cup sesame seeds
4 whole canned plum tomatoes (from 14 1/2-ounce can), drained
2 3/4 cups (or more) water
1 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
preparation
Place chiles in large bowl; pour 4 cups warm water over. Let stand until chiles are soft, about 2 hours, turning occasionally. Drain, reserving 1 cup soaking liquid. Coarsely chop chiles.
Heat oil in heavy large skillet over medium-low heat. Add almonds, peanuts, raisins, and sesame seeds; sauté until toasted, about 12 minutes. Transfer mixture to processor; add chiles with 1 cup reserved chile soaking liquid and plum tomatoes. Puree until mixture is almost smooth. Return mixture to skillet; add 2 3/4 cups water and bring to boil, whisking to blend. Reduce heat to medium-low; add chocolate and whisk until melted. Simmer until sauce thickens and darkens, adding more water by 1/4 cupfuls if too thick, about 15 minutes. Season with pepper and generous amount of salt. (Can be made 1 day ahead. Cool slightly. Cover; chill. Rewarm over low heat, whisking often.)
Cornbread Casserole and Butternut Squash, Mushrooms, and Ancho Mole
This was delicious, even though the dough for the cornbread was so wet I had to add twice as much cornmeal so it didn't fall apart. I've adjusted the amounts here. And while simmering the filling I left the cover on when it said to uncover--the only way to get the squash to be tender. Mole recipe in a separate entry.
Bon Appétit | November 2005
yield: Makes 8 servings
Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
2 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
preparation
For filling:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 2 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.
Bon Appétit | November 2005
yield: Makes 8 servings
Filling:
3 tablespoons extra-virgin olive oil
2 1/2 cups chopped onions
1 1/4 pounds assorted wild mushrooms (such as oyster, chanterelle, and portobello), coarsely chopped
1 1/2 tablespoons chopped fresh sage
4 teaspoons chopped fresh thyme
3 large garlic cloves, chopped
2 1/2 teaspoons ground cumin
4 cups 1/2-inch cubes seeded peeled butternut squash (about 2 1/2 pounds)
2 cups drained rinsed black beans (from two 15-ounce cans)
2 cups diced tomatoes in juice (from two 14 1/2-ounce cans)
1/2 cup water
Cornbread:
4 cups Masa Harina (corn tortilla mix)
2/3 cup yellow cornmeal
2 1/4 teaspoons salt
3/4 teaspoon baking powder
2 1/4 cups (or more) water
10 tablespoons (1 1/4 sticks) butter, melted, divided
2 large eggs
1 large egg yolk
2 cups (packed) coarsely grated extra-sharp white cheddar cheese (about 8 ounces)
3 tablespoons finely chopped fresh Italian parsley
preparation
For filling:
Heat oil in large pot over medium-high heat. Add onions; sauté until golden, about 10 minutes. Add mushrooms; sauté until tender, about 10 minutes. Add sage, thyme, garlic, and cumin; stir 1 minute. Add squash, beans, tomatoes with juice, and 1/2 cup water; bring to boil. Reduce heat to medium, cover, and simmer 8 minutes. Uncover and simmer until vegetables are tender and most of liquid has evaporated but mixture is still very moist, about 12 minutes. Season filling generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover; chill.)
For cornbread:
Preheat oven to 350°F. Butter 15x10x2-inch glass baking dish. Mix Masa Harina, cornmeal, salt, and baking powder in large bowl. Whisk 2 1/4 cups water, 6 tablespoons melted butter, eggs, and egg yolk in another large bowl to blend. Stir egg mixture into Masa Harina mixture. Stir in cheese and parsley, adding more water by tablespoonfuls as needed to form thick moist dough.
Transfer 4 cups dough to prepared baking dish. Place large piece of plastic wrap atop dough. Using plastic as aid, press dough evenly over bottom and 3/4 of the way up sides of dish; peel off plastic. Spoon filling into dough in dish, spreading evenly. Spoon remaining dough in small dollops atop filling. Using offset spatula, gently spread dollops evenly over filling to cover. Press top and bottom dough together at edges to seal, enclosing filling. (Can be made 1 day ahead. Cover; chill.)
Brush top of casserole with 4 tablespoons melted butter. Bake until dough is light golden and casserole is heated through, about 1 hour (or about 1 hour 15 minutes if chilled). Cool 10 minutes. Cut into squares; serve with Ancho Mole.
Subscribe to:
Posts (Atom)