This recipe was on the packaging of a bunch of asparagus I bought. To my surprise, it's as easy as it is delicious. Basil pesto is a staple around here, so this offers a nice alternative.
This makes enough pesto for several pounds of pasta.
1 lb fresh asparagus, with stiff bottoms broken off
3 fresh basil leaves (I used more, like 6)
1/4 cup grated parmesan
1/4 cup chopped pecans
1 small clove raw garlic (I used a large one)
1/4 tsp salt
3 tbsp olive oil
8 oz fine spaghetti or egg noodles
Cook the spaghetti al dente; drain and add 1 tbsp olive oil.
Put remaining 2 tbsp oil and remaining ingredients in food processor or blender. Process until smooth. Season with salt and pepper. Toss with pasta.
Showing posts with label entrees. Show all posts
Showing posts with label entrees. Show all posts
Monday, April 5, 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
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.
Sunday, February 7, 2010
Chicken pot pie
I used refrigerated piecrust, cause I'm lazy, and thought there was too much thyme. Maybe half that much would be good. And added a little heavy cream to the skim milk to make it creamer. Sherry is a nice touch.
Serves 6 to 8. Published May 1, 1996 Cooks illustrated
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don't want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.
INGREDIENTS
Pie Dough
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled
Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves
INSTRUCTIONS
1. For Pie Dough: Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.
3. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.
4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)
7. To Assemble: Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.
8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.
9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.
Serves 6 to 8. Published May 1, 1996 Cooks illustrated
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don't want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.
INGREDIENTS
Pie Dough
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon table salt
8 tablespoons unsalted butter (1/4 pound), chilled and cut into 1/4-inch pieces
4 tablespoons vegetable shortening , chilled
Chicken Pot Pie
1 1/2 pounds boneless, skinless chicken breasts or boneless, skinless chicken thighs
1 can low-sodium chicken broth , with water added to equal 2 cups (or use 2 cups homemade chicken broth)
1 1/2 tablespoons vegetable oil
1 large onion , chopped fine
3 medium carrots , peeled and cut crosswise 1/4-inch thick
2 small ribs celery , cut crosswise 1/4-inch thick
4 tablespoons unsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
3 tablespoons dry sherry
3/4 cup frozen peas , thawed
3 tablespoons minced fresh parsley leaves
INSTRUCTIONS
1. For Pie Dough: Mix flour and salt in workbowl of food processor fitted with the steel blade. Scatter butter pieces over flour mixture, tossing to coat butter with a little of the flour. Cut butter into flour with five one-second pulses. Add shortening; continue cutting in until flour is pale yellow and resembles coarse cornmeal, keeping some butter bits the size of small peas, about four more one-second pulses. Turn mixture into medium bowl.
2. Sprinkle 3 tablespoons ice-cold water over the mixture. Using rubber spatula, fold water into flour mixture. Then press down on dough mixture with broad side of spatula until dough sticks together, adding up to 1 tablespoon more cold water if dough will not come together. Shape dough into ball, then flatten into 4-inch-wide disk. Wrap in plastic and refrigerate 30 minutes while preparing pie filling.
3. For Pie Filling: Adjust oven rack to low-center position; heat oven to 400 degrees. Put chicken and broth in small Dutch oven or soup kettle over medium heat. Cover, bring to simmer; simmer until chicken is just done, 8 to 10 minutes. Transfer meat to large bowl, reserving broth in measuring cup.
4. Increase heat to medium-high; heat oil in now-empty pan. Add onions, carrots, and celery; sauté until just tender, about 5 minutes. Season to taste with salt and pepper. While vegetables are sautéing, shred meat into bite-sized pieces. Transfer cooked vegetables to bowl with chicken; set aside.
5. Heat butter over medium heat in again-empty skillet. When foaming subsides, add flour; cook about 1 minute. Whisk in chicken broth, milk, any accumulated chicken juices, and thyme. Bring to simmer, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in sherry.
6. Pour sauce over chicken mixture; stir to combine. Stir in peas and parsley. Adjust seasonings. (Can be covered and refrigerated overnight; reheat before topping with pastry.)
7. To Assemble: Roll dough on floured surface to approximate 15-by-11-inch rectangle, about 1/8-inch thick. If making individual pies, roll dough 1/8-inch thick and cut 6 dough rounds about 1 inch larger than pan circumference.
8. Pour chicken mixture into 13-by-9-inch pan or any shallow baking dish of similar size. Lay dough over pot pie filling, trimming dough to 1/2 inch of pan lip. Tuck overhanging dough back under itself so folded edge is flush with lip. Flute edges all around. Or don't trim dough and simply tuck overhanging dough into pan side. Cut at least four 1-inch vent holes in large pot pie or one 1-inch vent hole in smaller pies.
9. Bake until pastry is golden brown and filling is bubbly, 30 minutes for large pies and 20 to 25 minutes for smaller pies. Serve hot.
Friday, November 6, 2009
Seared lamb loin chops with shallot rosemary sauce
We used wine but I bet port would be even better. We didn't let the sauce thicken down enough, but it was still delicious and would make a great topping for mashed potatoes or whipped cauliflower.
Seared lamb loin chops with shallot rosemary sauce
From cooks.com
4 lamb loin chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
2 small shallots, peeled, minced
1 tablespoon tomato paste
3/4 cup port wine or favorite red wine
1/2 cup fat-free, less sodium chicken broth
1 1/2 teaspoons fresh thyme or rosemary, minced, or to taste
1 tablespoon balsamic vinegar
2 tablespoons unsalted butter
1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.
2. Remove the chops from the skillet and place on platter. Tent with foil to keep them warm.
3. In the same skillet, heat the remaining 1 tablespoon of olive over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes.
4. Remove from the heat, strain if desired, and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.
Notes:
To make the sauce, use a heavy-bottom skillet that will hold the heat well. Sear and saute the meat or poultry until it is cooked to the desired doneness and remove it to a platter and keep warm.
Add your choice of liquids — wine or broth or both — to the pan, bring to a boil and stir, using a wooden spoon to scrape up any browned bits. The sauce will thicken slightly as it cooks and should be thick enough to coat the back of a spoon. If you prefer a syrupy glaze, cook the liquids longer.
You can use almost any white or red wine, but make sure it's one that you like to drink. That way you won't waste what's left over.
Once you're done cooking the sauce, strain it if you like and finish it off by adding accumulated juices on the plate with the meat and whisking in cold butter pieces. The butter will thicken it a bit more and add richness.
If you still prefer a cream sauce, try using light cream or regular or fat-free half-and-half mixed with a little cornstarch; that will help it thicken nicely. Add these substitutes to the pan over medium heat. Don't bring to a full boil because the sauce will curdle or separate.
A good side dish match for these lamb loin chops is rice pilaf. I often use a boxed rice pilaf mix and add other ingredients once it's cooked. You can stir in golden raisins, chopped parsley and fresh snipped chives along with a drizzle of olive oil.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
400 calories (53 percent from fat), 24 grams fat (8 grams sat. fat), 7 grams carbohydrates, 30 grams protein, 133 mg sodium, 106 mg cholesterol, 26 mg calcium, 0 grams fiber.
Seared lamb loin chops with shallot rosemary sauce
From cooks.com
4 lamb loin chops, about 1 1/2 inches thick
Kosher salt and freshly ground black pepper to taste
2 tablespoons olive oil, divided
2 small shallots, peeled, minced
1 tablespoon tomato paste
3/4 cup port wine or favorite red wine
1/2 cup fat-free, less sodium chicken broth
1 1/2 teaspoons fresh thyme or rosemary, minced, or to taste
1 tablespoon balsamic vinegar
2 tablespoons unsalted butter
1. Pat the lamb chops dry and season with salt and pepper. In a skillet large enough to hold all 4 chops, heat 1 tablespoon of olive oil over medium-high heat. Add the chops and cook until nicely browned on each side, about 3-4 minutes for each side for medium-rare.
2. Remove the chops from the skillet and place on platter. Tent with foil to keep them warm.
3. In the same skillet, heat the remaining 1 tablespoon of olive over medium heat and add the shallots. Cook about 2 minutes. Stir in the tomato paste and cook until beginning to brown, about 1 minute. Stir in the wine, broth and thyme. Simmer, scraping up any browned bits, until the sauce is slightly thickened, about 5 minutes. Add the balsamic vinegar and cook about 2 minutes.
4. Remove from the heat, strain if desired, and whisk in the butter and any accumulated lamb chop juices on the platter. Season with salt and pepper. Serve the chops drizzled with desired amount of pan sauce.
Notes:
To make the sauce, use a heavy-bottom skillet that will hold the heat well. Sear and saute the meat or poultry until it is cooked to the desired doneness and remove it to a platter and keep warm.
Add your choice of liquids — wine or broth or both — to the pan, bring to a boil and stir, using a wooden spoon to scrape up any browned bits. The sauce will thicken slightly as it cooks and should be thick enough to coat the back of a spoon. If you prefer a syrupy glaze, cook the liquids longer.
You can use almost any white or red wine, but make sure it's one that you like to drink. That way you won't waste what's left over.
Once you're done cooking the sauce, strain it if you like and finish it off by adding accumulated juices on the plate with the meat and whisking in cold butter pieces. The butter will thicken it a bit more and add richness.
If you still prefer a cream sauce, try using light cream or regular or fat-free half-and-half mixed with a little cornstarch; that will help it thicken nicely. Add these substitutes to the pan over medium heat. Don't bring to a full boil because the sauce will curdle or separate.
A good side dish match for these lamb loin chops is rice pilaf. I often use a boxed rice pilaf mix and add other ingredients once it's cooked. You can stir in golden raisins, chopped parsley and fresh snipped chives along with a drizzle of olive oil.
Tested by Susan M. Selasky for the Free Press Test Kitchen.
400 calories (53 percent from fat), 24 grams fat (8 grams sat. fat), 7 grams carbohydrates, 30 grams protein, 133 mg sodium, 106 mg cholesterol, 26 mg calcium, 0 grams fiber.
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