Baked Potato Soup

 

Baked Potato Soup

When Bennigan's went through bankruptcy in 2008 I was saddened that I would never again taste a quality baked potato soup. Thus started my personal quest to fill a culinary void. After trying several recipes, I ran across this one. I gave it a shot mainly because it was simplistic, and if experience in the kitchen has taught me anything, it's that the simplest recipes often turn out to be some of the best. This one did not disappoint and has made its way into my cooking rotation. What's most surprising about this recipe is that there are only eight, EIGHT ingredients. Moreover, chances are good that you already have most, if not all, of them in your kitchen already. This is the perfect soup to enjoy during the cold and cloudy winter months after a long day at the office.

Ingredients:

1 teaspoon olive oil

1/2 pound bacon, chopped into lardons

1 medium yellow onion, finely diced

1 large (2 small) carrot, peeled and finely diced

2/3 cup diced celery

5 medium red potatoes, chopped into bite sized pieces

1/4 cup flour

2 cups chicken stock

Coarse salt, freshly ground pepper, to taste

2 cups heavy whipping cream

Directions:

Heat a large saute pan over medium high heat with. Fry bacon until crisp and remove bacon with slotted spoon. Allow to drain on paper towels. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened (about 5 minutes).

Transfer potato and vegetable mixture to a large stock pot over medium high heat. Vigorously whisk in chicken stock, making sure there are no lumps from the flour. Once flour is incorporated, add half of the reserved bacon and season generously with salt and pepper. Bring the soup to a boil, then reduce heat to medium low and allow soup to simmer, uncovered, for 25 minutes or until potatoes are soft. 

After potatoes are tender, mash about 1/4 of the mixture to make a smooth texture. Add cream and simmer for 5 more minutes. Season to taste and serve with preferred garnishes (cheese, chives, sour cream, bacon, etc.).

Pork Belly with Braised Kale

I love experimenting with specialty cuts of meat. That's not to say there's anything wrong with steak and pork chops, but every so often it's fun to hone my oxtail or veal shank skills. So for the past few weeks I've been looking everywhere for pork belly. None of the grocery stores or meat markets around here carry it. Finally, a Google search for a local meat stores came up with a relatively new, family owned grocer offering a variety of specialty products. I had in fact driven past the store multiple times but never knew it existed. After perusing through such offerings as alligator steaks and sweetbreads I find a 2 pound vacuum packed pork belly waiting for me. Looking at it felt like one of those Ah! moments where the edges of your eyesight go blurry and the imaginary chorus in your head sings out "Haaaaaaallelujah!" $10 and 30 minutes later, I found myself at my computer searching for pork belly recipes. Michael Symon's braised pork belly emerged as the winner. 

Amber and I dined at Michael's restaurant "Roast" in Detroit several months ago while on our way to New York. We ordered the pork belly appetizer which was out of this world! It was served with a mango relish and arugula pesto. I learned from the experience exactly what he means by using crisp, acidic flavors to cut through rich food. Few things can be as rich as pork belly so I figured that greens were the way to go.

I've never braised kale before but I have used it in a variety of dishes. I am always surprised how well its texture stands up to cooking and this recipe is no exception. Don't skimp on the garlic as that's what creates depth. Finishing with apple cider vinegar perks up the taste and, paired with pork belly, creates a dish that you would easily shell out $30 for at Roast!

Pork Belly

Ingredients:

A 2 pound pork belly, skin removed

2 Tbsp kosher salt

1 tsp sugar

1 Tbsp coriander seeds

1 Tbsp crushed red pepper

1 tsp cinnamon

Grated zest of 1 orange

1 red onion, thinly sliced

1 carrot, chopped into 1/2 inch pieces

1 bay leaf

1 cup of white wine

4 cups chicken stock

1 cinnamon stick

Directions:

Mix together the salt, sugar, coriander seeds, crushed red pepper, ground cinnamon and orange zest. Rinse the pork belly and pat dry. Coat the pork belly with the seasoned salt and wrap in tightly in plastic wrap. Refrigerate overnight or for 24 hours.

Preheat the oven to 275F. Rinse the seasoning off of the pork belly, pat dry. In a pot or saucepan, combine the onion, carrot, garlic, bay leaf, white wine, chicken stock and cinnamon stick, bring to a simmer. Place the belly in a dutch oven and pour the liquid over it. Cover and bake for 6 hours.

Remove from the oven and let the pork belly cool in the liquid. In the meantime, make the braised kale.

Braised Kale

Ingredients:

1 Tbsp olive oil

2 onions, thinly sliced

1 tspn salt

1 tspn freshly ground black pepper

1/2 tspn red pepper flakes

2 Tbsp minced garlic

1 bunch kale, torn and stemmed (about 8 cups)

2 cups chicken or vegetable stock

1/4 cup grated Parmesan cheese (optional)

1 Tbsp apple cider vinegar

Directions:

Heat oil in a large skillet over high heat. Add the onions, salt, pepper, and red pepper flakes and sweat for about 2 minutes. Add the garlic, kale, and stock. Cook for 8 - 10 minutes, stirring occasionally. Add the cheese (if using) and vinegar and cook for an additional minute. Remove from the heat. Serve immediately with sliced pork belly.

Swedish Meatball Slider

Swedish Meatball Slider

I often like to throw in snazzy updates to food that could otherwise be described as "blah." Amber likes it when I cook food that is smaller in portion size, so I figured sliders were a great idea to combine A) something I could play around with and B) a bite-size meal. It also just so happens that sliders are extremely versatile. Eating just one is a meal in itself, or two suffices as a main course. Go crazy and use them as little hors d'oeurves? I mean, what DOESN'T complement a pretzel bun? Your guests will thank you. :) Top with parsley and/or bacon for extra flavor.

Ingredients:

For the caramelized onions

1 large onion, sliced

1 teaspoon butter

1 teaspoon olive oil

1/4 teaspoon salt

1/4 teaspoon sugar (optional)

1 teaspoon balsamic vinegar (optional)

For the meatballs

2 slices fresh white bread

1/4 cup milk

3 tablespoons butter, divided

1/4 cup onion, grated

A pinch plus 1 teaspoon kosher salt

1 pound ground chuck

1 pound ground pork

2 large egg yolks

1/2 teaspoon black pepper

1/4 teaspoon ground allspice

1/4 teaspoon freshly grated nutmeg 

For the sauce

1/4 cup all-purpose flour

3 cups beef broth

1/4 cup heavy cream 

For the sandwiches

8 Pretzel Buns, split

1/4 cup caramelized onions

8 slices provolone cheese

Step 1 - Make the caramelized onions.

Over medium to medium high heat, add butter and oil in a medium pan and cook until butter is melted. Meanwhile, chop onion into 1/2 inch pedals. Add chopped onion to pan and stir to coat. Spread onions out in a single layer and allow to lightly brown, stirring occasionally (about 10 minutes). Make sure to scrape all the brown bits from the pan when stirring. Once onions are lightly browned, lower the heat medium low and add salt and sugar (if using). Cook for 30 minutes to 1 hour, stirring every few minutes to allow onions to develop a deep rich chocolate color. Once onions reached desired color, stir in the balsamic vinegar and remove from heat. Set aside to make meatballs.

Step 2 - Make the meatballs

Preheat oven to 400 degrees.

Shred bread by hand into a small bowl and mix in milk, set aside. Combine remaining ingredients for meatballs in a large bowl and add soaked bread. Form meat into balls with a 1 1/2 inch diameter.

Heat a large stainless steel skillet under medium high heat. Add butter and oil to pan and allow to melt. Add meatballs one at a time to skillet and brown on all sides (about 3 to 4 minutes per side). After they are browned, place meatballs on a cookie sheet lined with aluminum foil and cook in oven for another 10-15 minutes until the internal temperature reaches 165 degrees. Remove from oven and allow to cool.

Step 3 - Make the sauce

Drain all but 1 tablespoon of fat from skillet you used to brown the meatballs and place over medium high heat. Whisk in flour and cook for about 2 minutes, to cook out the flour taste. Vigorously whisk in beef broth and allow to thicken. Whisk in cream and allow to cook another 3 minutes.

 

Step 4 - Assemble sliders

Take a pretzel bun and layer in this way: bottom half of bun, meatball, sauce, cheese, caramelized onions, top half of bun.

Serve and enjoy!

Cajun Vacation

Gumbo

Amber and I love to travel! Nothing makes us happier than experiencing new things and places, be it BBQ on Beale Street or Italian food in Cleveland's Little Italy, we're up for almost anything, anytime and anywhere. Alas, as many couples experience, our schedules and the kids can make it difficult to get out of town. One of our favorite places to visit is New Orleans and we consistently romanticize about our next trip to the Vieux Carre. To help alleviate cabin fever, I decided to make one of our favorite dishes when we do visit, gumbo.  

Patience is an absolute must for this recipe. It takes hours to develop the deep, rich flavor that only slow cooking can provide, but the end result is well worth your labor. Years ago when Emeril Live! was still on the air, Mr. Lagasse said that the amount of time it takes to make the roux is "two beers." This recipe is adapted from Emeril's. I strongly suggest prepping all of your ingredients ahead of time so that you can concentrate on developing flavor. This recipe is so good that even though it makes enough for 6 people, it was gone the next day between the two of us. Serve over steamed rice garnished with parsley, green onion and/or hot sauce.

Ingredients:

1 cup vegetable oil

1 cup all-purpose flour

1 onion, chopped

4 stalks celery, chopped

1 green bell pepper, chopped

2 cloves chopped garlic

1 pound andouille sausage, cut into 1/2-inch slices

1 1/2 teaspoons salt

1/4 teaspoon cayenne

3 bay leaves

6 cups chicken broth

1 pound boneless chicken breast, cut into 1-inch chunks

1 pound boneless chicken thighs, cut into 1 inch chunks

1 tablespoon cajun seasoning

2 tablespoons chopped fresh parsley leaves

1/2 cup chopped green onions

1 tablespoon file powder

4 cups steamed rice

Directions:

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Whisking slowly and constantly for about 30 minutes until the roux becomes the color of chocolate. Add the onions, celery, and bell peppers and continue to whisk for 4 to 5 minutes, or until wilted. Add the garlic and cook for another minute. Add the sausage, salt, cayenne, and bay leaves and stir for 3 to 4 minutes. Add the chicken broth and stir until the roux mixture and stock are well combined. Bring to a boil and reduce to simmer. Simmer, uncovered, for 1 hour, stirring occasionally.

Season the chicken with cajun seasoning and add to pot. Simmer for 2 more hours. Skim off any fat that rises to the surface. Remove from the heat and stir in parsley, green onions, and file powder. Remove the bay leaves and serve over steamed rice. Garnish with green onion, parsley, and/or hot sauce.

Pastoral Delight

                                                      SHEPHERD'S PIE

Not typically what one would consider a light, summer dish; shepherd's pie can still find its warm weather niche in the cool nights of July by serving up its classic comfort and satisfying, spoon-filling capabilities. Take a chance with this hearty pie this summer and you won't be disappointed.

Ingredients:

Meat:

2 Tablespoons Olive Oil
1 pound Ground Beef
1 pound Ground Pork
1 medium onion, chopped
4 cloves garlic, chopped
1 1/2 cups beef stock
3 Tablespoons Worcestershire sauce
1 Tablespoon Italian seasoning
3/4 cup frozen mixed vegetables
Salt and pepper to taste
2 tablespoons corn starch dissolved in water

 Potatoes:

4 russet potatoes, peeled and cut into 1-2 inch dice
4 cloves garlic, minced
3/4 cup cream
5 tablespoons butter, cubed
Salt and pepper to taste



Bring a large pot of salted water to a boil and add potatoes. Boil for about 20 minutes or until potatoes are fork tender. Drain and set aside.

Preheat oven to 425 degrees.

Saute onion in olive oil in a large skillet over medium-high heat until translucent (5 minutes) season with salt and pepper. Add garlic and cook until fragrant (1-2 minutes). Add beef and pork. Season again with salt and pepper. Cook until well browned (10 minutes). Deglaze pan with beef stock scraping all the brown bits from bottom of pan. Add Worcestershire sauce, Italian seasoning and mixed vegetables. Season with salt and pepper to taste and simmer for about 10 minutes. Add corn starch slurry to reach desired consistency.

In a large bowl, mash together potatoes, garlic, cream, butter, and salt and pepper to taste.

Pour meat mixture into a 9 x 13 inch baking dish. Layer mashed potatoes on top of meat mixture. Sprinkle potatoes liberally with shredded cheddar cheese. Bake in preheated oven for 15-20 minutes until cheese is melted and meat is bubbly. Let cool and serve.

Chicken and Kale Soup with Sweet Dinner Rolls

 

Chicken and Kale Soup

Kale is certainly in vogue today. Long gone are the days when this humble, healthy, inexpensive green was relegated to the inedible garnish on a steakhouse dinner plate. It holds up its texture surprisingly well when braised or simmered. What would reduce most leafy greens to an anomalous goop instead infuses this veggie with flavor. The key to this dish, however, is the rubbed sage. Chicken and sage just simply work together. So too does kale and sage, apparently. Sweet dinner rolls are a great counterpoint to the earthy, lightness of this waistline-friendly soup.


Ingredients:

1 tbsp extra virgin olive oil

2 pounds boneless skinless chicken breasts, cooked and cubed

1 large white onion, diced

4 cloves garlic, crushed

2 medium carrots, diced

2 stalks celery, diced

1 bunch fresh kale, ribs removed and roughly chopped

5 cups chicken stock
1 Parmesan cheese rind (optional)

Salt and pepper to taste

1 can pinto or kidney beans (drained and rinsed)

2 tbsp fresh parsley, chopped

1 1/2 tsp dry rubbed sage

Instructions:

In a large pot, sweat onion, carrots, and celery in olive oil for about 5 minutes until translucent. Add garlic and cook for additional 1-2 minutes, until fragrant. Add chicken stock and bring to boil. Reduce to simmer and add parsley, sage, beans, chicken, cheese rind, and kale. Simmer for 30 - 45 minutes, uncovered. Season with salt and pepper to taste and serve.

Sweet Dinner Rolls 

Ingredients:

2 tsp. active dry yeast

1/4 c. warm water

1 teaspoon honey

1 c. milk, scalded and cooled to lukewarm

1 1/2 Tbl. of melted butter, slightly cooled

1/4 c. sugar 

3 - 4 cups all purpose flour

1 whole egg

1 tsp. salt

Directions:

Dissolve yeast in hot water with a teaspoon of honey; let stand until frothy. Combine yeast mixture, milk, sugar and enough flour to make a medium batter (about the consistency of pancake batter). Beat thoroughly.  Add melted butter and eggs and beat well. Add salt and stir to combine. Add enough flour to form a soft dough.  Sprinkle a small amount of flour onto counter and let dough rest.  Meanwhile, grease a large bowl.  Knead dough until smooth and satiny and put in greased bowl; turn over to grease top. Cover and let rise in a warm place until double in bulk.  Punch down.  Turn out onto a floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets.  Let rise until doubled. Bake at 350 degrees for 10-15 minutes or until golden brown. Baste immediately with butter. 

Beef Chili with Chipotle Sour Cream

Too often, chili tastes like nothing but salt, beef and cumin. Maybe sometimes with a little tomato flavor. How does one make chili that actually tastes like chili but with real flavor? The answer: Chipotle chiles. These smoked jalapenos add fantastic taste without adding unnecessary calories or fat. Browning the vegetables really helps create depth. The longer you can simmer this recipe, the better. The end result is a savory, mouth-watering, and slightly sweet chili which pairs fantastically with chipotle sour cream and shredded cheddar.

Ingredients

1 tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

2 teaspoons ground cumin

1 pound extra-lean ground beef

1 (28-ounce) can crushed tomatoes

2 cups water or chicken broth

2 chipotle chiles in adobo sauce, seeded and minced

2 teaspoons adobo sauce from the can of chipotles

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1 (15.5-ounce) can black beans, drained and rinsed

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can pinto beans, drained and rinsed

1 tablespoon of cornstarch dissolved in 3/4 cup of water

Chipotle Sour Cream (recipe below)

Directions

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Simmer, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and cook, partially covered, 20 minutes longer. Season, to taste, with salt and pepper. Add cornstarch mixture and stir. Simmer for additional 2-4 minutes until chili is at desired consistency. Serve.

Chipotle Sour Cream

3 Chipotle peppers in adobo sauce
1 cup sour cream
Juice of one lime
Salt and pepper to taste

Combine all ingredients and refrigerate until ready to use.

Shrimp Po Boys with French Fries

New Orleans is one of our favorite cities in America. Frankly, its only rival is Boston in history and culture. The fruits of that conglomeration are, thankfully, passed to the patrons of the French Quarter. While no homemade concoction can do true justice to a shrimp po' boy from Mother's or a roast beef po' boy from Napoleon House (ironically a house that its namesake never visited), this recipe comes awful close. Po' boys in the French Quarter are served with creole and regular mustard as well as mayo and shredded cabbage. But the beauty of the sandwich is that there are no rules. Add, subtract, or substitute anything you want to your taste. In this version, the remoulade and pickles beautifully mixes with the cornmeal breaded shrimp to create a surprisingly light and wanting-for-not bite that you can't find north of Baton Rouge. 

For the Fried Shrimp:

• 1 lb. shrimp, 15-20s peeled and deveined, tails removed

• 1 can of beer

• 2 1/4 c. all-purpose flour

• 3/4 c. fine ground cornmeal

• 1 tbs. garlic powder

• 1 tbs. onion powder

• 1 tsp. freshly ground black pepper

• 1/2 tsp. salt

• 1/2 tsp. freshly ground pepper

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda
• Canola oil, for frying

Remoulade:

• 1 1/2 c. mayo

• 1/4 c. dijon mustard

• 1 tsp. dill pickle juice
• 1 tsp. tabasco sauce
• 1 tbs. smoked paprika
• 2 tsp. cajun spice

• 1 tsp lemon juice (or to taste)

To Make the Sandwiches:

• 4 sandwich rolls, french bread style

• 2 tomatoes, thinly sliced
• 1/4-1/2 head of iceberg lettuce or green cabbage, shredded
• Dill Pickles (about 3 per sandwich)

• tabasco, to taste

Make remoulade by combining all ingredients in a bowl. Cover with plastic wrap and allow to sit in the fridge for as long as you can (overnight is best but can be done an hour in advance)

Fill a large pot or dutch oven with 1 quart of oil and heat to 350 degrees. Rinse and pat shrimp dry. Season with salt and pepper. In a large bowl combine beer through baking soda to make a batter. Shred lettuce/cabbage and thinly slice tomato, set aside. When oil has reached desired temperature, coat shrimp in batter and place in the hot oil. Fry shrimp being careful to move shrimp around to keep from sticking to each other. Once shrimp are a nice golden brown, remove from oil and place on a paper plate lined with paper towels. Season immediately with salt and pepper.

Assemble sandwiches by slathering a generous amount of remoulade on one side of the bun, followed by shredded lettuce/cabbage, tomato, pickles, then shrimp. Press sandwiches down and serve immediately.

French Fries

Ingredients

4 (4 to 5-inches long) russet potatoes (about 2 pounds)

1-2 gallons water

1/4 cup white vinegar

2 quarts canola oil

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

Directions

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and vinegar. Soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Heat a heavy stock pot or dutch oven fitted with a deep-fry thermometer with oil to 325 degrees.

Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack with paper towels. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350 degrees F.

Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, place on paper towels and season lightly with salt, pepper, and smoked paprika. Repeat until all potatoes are cooked and seasoned.

Char Siu

Char Siu (Chinese BBQ Roast Pork)

Char Siu literally means "fork burn/roast." This dish is lucky number 28 on the “World’s 50 Most Delicious Foods” readers’ poll compiled by CNNGo in 2011. 

It highlights the sweet, salty, and super savory flavors that Chinese food is so famous for. Although I am a strong believer that pork should never be cooked beyond medium, this dish works best when the pork is cooked well done.  Enjoy!

Ingredients:

2-3 Lbs. Pork Tenderloins

Marinade:

1/4 C. Vegetarian Hoisin Sauce

1/4 C. Rice Wine Vinegar

1/4 C. Honey

1/4 C. Reduced Sodium Soy Sauce

1" Fresh Ginger Root, Chopped

3 Garlic Cloves, Chopped

1 Tbsp. Sriracha (Rooster Sauce)

1/2 Tbsp. Sesame Oil

1/2 Tbsp. Onion Powder

1 Tsp. Red Food Coloring

1 Tsp. Chinese 5 Spice

Directions:

Trim pork of excess fat and silver skin. Place pork in gallon sized zip lock bag. Combine all ingredients for marinade and mix well. Pour marinade over pork in the zip lock. Toss pork in bag to evenly coat with marinade. Place in fridge for at least 2 hours but can be left overnight.

Preheat oven to 425 degrees.

Line a cookie sheet with tin foil and place a wire rack on top. Remove pork from marinade and place directly on rack. Do not rinse marinade from pork. Roast pork  for 2 - 3 hours or until internal temperature reaches 160 degrees.

Vegetable Fried Rice

I love quality short cuts in the kitchen. I have been known to ask my local pizza place for dough as opposed to making it myself. In this case, I bought 2 pints of white rice from the local Chinese take out. $2 got me plenty of rice for this dish. This recipe works best with day old rice, but you can get by with letting your rice sit out for a couple hours in the kitchen in a single layer.

Ingredients:

• 3 cups rice, prepared

• 1 cup peas & carrots, frozen
• 1 white onion, chopped

• 2 cloves garlic, minced
• 2 eggs, slightly beaten

• 3 tablespoons sesame oil

• ¼ cup soy sauce
• 2 Tablespoons chopped scallions.

Instructions:

1. Prepare rice according to package instructions to yield 3 cups cooked rice.

2. Heat sesame oil in a large skillet on medium-high heat.
3. Add onion, garlic, peas, and carrots. Stir fry until tender.
4. Add eggs into pan and scramble, mixing throughout vegetables.
5. Add rice and soy sauce to pan. Stir in soy sauce and allow to cook for about 3 minutes.
6. Add scallions and stir to combine. Remove from heat and serve immediately.

Steak au Poivre

Okay, so I just have to pause with this dish, because first of all, this juicy bit of delectability came out smelling like heaven (in case you didn't already know, in our universe heaven is a steak house). And once I cut into this thick portion...rolled the pink juicy bite around my tongue...and bit down on the earthy crunch of peppercorn crust...well, it was a crying shame that I had nothing left for the divine underlying cloud of Champs potatoes, for I had given my soul to the steak.

Steak au poivre ("ah - puov")

This is my favorite steak recipe. Whenever I order steak from a restaurant, I too often find that the steak is under seasoned, with an extraordinary lack of pepper. This steak certainly delivers when it comes to taste, but is surprisingly not too spicy. Feel free to use different cuts of steak such as tenderloin, ribeye or porterhouse.

Ingredients:

3 New York strip steaks about 1 1/2 inches thick
Kosher salt
3 tablespoons whole peppercorns
3 tablespoons unsalted butter
3 teaspoons olive oil
1/3 cup Cognac or Brandy, plus 1 teaspoon
1 cup heavy cream

Directions:

Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking. Sprinkle all sides with salt.

Coarsely crush the peppercorns with a mortar and pestle, or using a mallet and pie pan. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside and let rest for another 30 minutes.

Note, you cannot make the pan sauce in a non-stick pan.
In a medium skillet over medium heat, melt the butter and olive oil. As soon as the butter and oil begin to turn golden and smoke, gently place the steaks in the pan. For medium-rare, cook for 4 minutes on each side 5 minutes for medium. Once done, remove the steaks to a plate, tent with foil and set aside. Pour off the excess fat but do not wipe or scrape the pan clean.

Off of the heat, add 1/3 cup Cognac or Brandy to the pan and carefully ignite the alcohol with a long match or firestick. Gently shake pan until the flames die. Return the pan to medium heat and add the cream. Bring the mixture to a boil and whisk until the sauce coats the back of a spoon, approximately 5 to 6 minutes. Add the teaspoon of Cognac and season, to taste, with salt. Add the steaks back to the pan, spoon the sauce over, and serve.

Champs Potatoes

This classic Irish dish is simple and inexpensive, but best of all, DELICIOUS. The name Champ is believed to mean "to be stupid or boorish". A rather unfortunate name for such an incredible food. Disregard and dig in!

Ingredients:

• 3 pounds baking potatoes (Russet, Idaho, Yukon Gold)

• 2 whole green onions, sliced
• 1-1/2 cups of half and half or milk

• 4 tablespoons butter

• Kosher salt and freshly cracked black pepper, to taste

Instructions:

Scrub and remove most of the skin from potatoes. Dice potatoes into 2 inch chunks. Place potatoes in boiling salted water. While potatoes are cooking, bring the milk to a boil and add the sliced green onion. Cook over medium heat, stirring regularly, for about 5 minutes. Remove from heat and set aside to allow onion to infuse in the milk.

After about 15 minutes, check potatoes for doneness with a knife or fork. Strain potatoes and reduce heat to medium low. Add infused milk to potatoes, mash and beat until fluffy.

Add 3 tablespoons of the butter and cook and stir until completely warmed through, transfer to a hot serving dish with the remaining pat of butter melting in the center. Can also spoon into individual bowls and top each with a pat of butter.

Anyone for a French-Style Sunday?

You may not be able to pronounce it, (I find if you just mumble something quickly with a strong French accent it works every time) but you'll definitely want to eat it! Any dish with beef is going to be hearty, but this has a unique rich flavor all its own. Orzo adds lightness and the glistening sweetness of pearl onions cuts through the broth. As with basically every dish in the entire world worth eating, a loaf of good, crusty bread is a must.

 Beef Bourgoignon

Ingredients:

1 tablespoon good olive oil

8 ounces dry cured center cut applewood smoked bacon, cut into lardons 

2 1/2 pounds chuck beef cut into 1-inch cubes

1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir, divided

Kosher salt

Freshly ground black pepper

1 pound carrots, peeled then sliced diagonally into 1-inch chunks

2 yellow onions, sliced

4 cloves of chopped chopped garlic

1/2 cup Cognac

2 cups beef broth

1 tablespoon tomato paste

1/2 bunch of fresh thyme leaves, tied with kitchen twine

4 tablespoons unsalted butter at room temperature, divided

3 tablespoons all-purpose flour

1 pound frozen whole onions

1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:

Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove

1/2 cup chopped fresh parsley, optional

Directions:

Slice beef chuck into 1 inch cubes.  Place beef chunks into a large bowl and add about half of the bottle of red wine, until the beef is just submerged in the wine.  Toss beef in wine to coat and place in the refrigerator to marinade for at least 2 hours.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Remove the marinated beef and pat try with paper towels.  Reserve the marinade.  Sprinkle beef with salt and pepper. In batches in single layers, sear the beef in the hot bacon fat for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the remaining half bottle of wine, reserved wine marinade, plus enough beef broth to almost cover the meat. Add the tomato paste and thyme bundle. When it comes to a boil, reduce to a simmer and cover the pot with a tight-fitting lid.  Simmer for 2 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew back up to a boil, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over the orzo and serve with a slice of bread and a sprinkle of parsley.

Orzo with Parmesan and Basil

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta

• 1 3/4 cup of chicken broth

• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Directions:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil.

Rack of Lamb

Sometimes after sweating it out to plan a main course, I completely forget about needing to serve something on the side. When this happens, I lead a mad raiding party on the pantry and fridge in search of sundry inspirations. It just so happened that this Saturday my scavenging turned up Arborio rice and a head of broccoli. 
BINGO! 
Risotto. 
It's hard to follow a killer act like rack of lamb, but when in doubt, go hard for carbs!

 

 

Mustard Crusted Rack of Lamb

Ingredients:

1/2 cup seasoned bread crumbs              2 tablespoons chopped fresh rosemary
2 tablespoons minced garlic                   4 tablespoons olive oil, divided                       
1 teaspoon salt                                        1 (7 bone) rack of lamb, trimmed and frenched                      
1/4 teaspoon black pepper                      1 tablespoon Dijon mustard
                                                                   
Directions:

Preheat oven to 425 degrees. Move oven rack to the center position.

In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.

Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Remove from skillet and brush with mustard. Roll in the bread crumb mixture until evenly coated.

Return the rack to the skillet, bone side down. Roast the lamb in the preheated oven until desired doneness (about 12 to 18 minutes). Check temperature of roast after 10 minutes (132 degrees for medium rare, 142 degrees for medium). When desired temperature is reached, remove from oven and tent with aluminum foil, allowing it to rest for 5 to 7 minutes. Carve and serve.

Broccoli and Parmesan Risotto

Ingredients:

2 tablespoons olive oil                           3 cups chicken stock

2 tablespoons butter                               2 cups chopped broccoli florets

1/2 cup minced shallot                           1 teaspoon dried parsley

2 tablespoon minced garlic                    salt and pepper
1 cup uncooked arborio rice                  1/3 cup grated Parmesan cheese

Directions:

Sweat shallots in oil and butter for 3 minutes, until translucent.  Add garlic and saute for 1 minute, until fragrant. Add rice, stirring for about 2 minutes until pearly.  Meanwhile, heat chicken stock in a separate pot to a gentle simmer, reserve and keep hot.

Blanch broccoli in salted water for 3 - 5 minutes, until broccoli turns bright green and becomes tender.  Drain broccoli and rinse in super cold water to prevent further cooking. Reserve

Once the rice has become pearly, ladle one cup of hot stock into rice and stir to combine. Let liquid cook until evaporated. Gradually stir in remaining hot broth as the liquid is absorbed, 1 cup at a time, until rice is a smooth, creamy consistency. 

Add dried parsley, salt and pepper to taste, and Parmesan cheese.  Stir to combine. Taste for seasoning.  Stir in blanched broccoli and heat through.  Serve.

The key to risotto is maintaining the correct temperature as it cooks. Heating the broth really helps. It should take only 25-30 minutes to cook from start to finish. As the broth is absorbed, there should be many gentle bubbles.

Ch..ch..ch..chicken!

Happy Sunday, everyone! On a chilly March day like this it pays to have some comfort food up your sleeve, and that's exactly what we're going to pull out and lay on the table.  Pictured above is the divine Roasted Chicken and Stuffed Potato. A dangerous duo that is almost too sinfully good for a Sunday.

Let's observe the progression of the chicken!
First of all, well...naked chicken. There's no real way around that one. It is a naked chicken.

But now you get to work your magic with some homemade herb butter.

And naked chicken becomes...this. (Not really much of an improvement yet, but we'll keep our fingers crossed for future results).

Now you're going to stuff that baby and truss it up good. When your bird is fully incapacitated, it should look something like this...

And then comes THE BACON. That's right, there's no mistaking that call for Flavor Town. Layer it up nice.

Isn't it bee-yu-ti-ful?!
Now, even with all those veggies stuck up it's w@$#! this chicken still needs a side dish. Our stuffed baked potatoes are the obvious choice since when they come steaming from the oven they look like this...

 And all I want to do is absorb them through my entire surface area as fast as humanly possible. Now the chicken finally comes out looking all brown and happy, and there's nothing left to be done but indulge your taste bud's prayers for satisfaction.

So go right ahead. Grab a fork and make this a Sunday to be thankful for. :)  See you next weekend!

Roasted Chicken

Ingredients:

1 (5 1/2 pound) free-range chicken

1/2 bunch each fresh oregano, thyme, and parsley

1/4 pound unsalted butter, softened

Kosher salt and freshly ground black pepper

1/2 orange, quartered

1/2 lemon, quartered

1 head garlic, halved

1 medium white onion, halved, plus 1 onion

2 carrots, roughly chopped

6 strips smoked bacon

Directions:

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herb butter under the skin. Season the bird all over with salt and pepper. Stuff the cavity layering with the orange, lemon, half head of garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion , half of garlic and carrots into the pan. Lay the strips of bacon across the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (Very important) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

Stuffed Baked Potato

 Ingredients:

4 medium-sized Idaho potatoes

Extra-virgin olive oil

Kosher salt

1/2 stick butter

1/4 cup all-purpose flour

1/2 cup milk

About 2 cups, plus more for topping, shredded sharp white Cheddar

2 heads broccoli, florets, blanched in salty water

1/2 pound bacon, medium dice, cooked until crisp

2 tablespoons chives, chopped

Freshly ground black pepper

Directions:

Preheat oven to 400 degrees F.

Begin by baking the potatoes, as this will take the longest. Place potatoes onto a baking sheet. Pierce with a fork, drizzle with olive oil and season with salt. Place into preheated oven and bake for about 1 hour.

While they are baking prepare the stuffing. Make a mornay sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, crispy bacon bits, chopped chives and season with salt and freshly ground black pepper.

When the potatoes are done make a cut across the top and squeeze it from the bottom so a small pouch opens up and the bottom is squared off. Spoon the filling over the top of the potato, sprinkle with cheese, season with pepper, to taste, and then pop in the oven for 2 more minutes until golden brown and bubbly.