Thursday, April 29, 2010

Garlic and fennel roast chicken

Serve with purple sprouting broccoli and potatoes tossed in toasted cumin and butter.
8 chicken thighs or a whole jointed chicken (in 8 pieces)
2 tsp fennel seeds
½ tsp crushed chilli flakes
1 tsp paprika
Zest and juice of one lemon
5 cloves of garlic (skin on, lightly crushed with the flat of a knife)
2 sprigs fresh thyme
4 tbsp olive oil
Put all the ingredients in a bowl, mix well and marinate for a few minutes (or up to 24 hours).
Preheat the oven to 180C/350F/gas mark 4
Place the contents of the bowl in an ovenproof frying pan and brown the chicken for 5 minutes, turning occasionally.
Transfer the pan to the oven and roast for 40 minutes, or until cooked through.
Remove from the oven and lift the chicken out. Skim off excess fat from the roasting tin, taste the remaining juices (add a little water if necessary) and season them.
Serve the chicken with the cooking juices spooned over.

Milton's Special House Chopped Salad with Creamy Garlic Dressing

Milton's Special House Chopped Salad with Creamy Garlic Dressing

Total time: 45 minutes
Servings: 4
1½ cups mayonnaise
Heaping 2 teaspoons minced garlic
5 tablespoons buttermilk
Salt and pepper
1 cup chopped button mushrooms
1 cup chopped cucumber
1 cup chopped tomato
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped green bell pepper
1 cup chopped red onion
1 cup diced salami
1 cup diced smoked turkey
1 cup diced jack cheese
1 cup diced Swiss cheese
1 cup chopped iceberg lettuce
1 cup dried currants
1 cup sliced black olives
2 hard-cooked eggs, diced
1 cup dressing, more as desired
For the dressing: In a food processor, combine the mayonnaise and garlic, pulsing to blend. With the processor running, add the buttermilk. Season to taste with salt and pepper. This makes a scant 2 cups dressing.
For the salad: In a large bowl, combine the mushrooms, cucumber, tomato, red and green bell peppers, onion, salami, turkey, jack and Swiss cheese and lettuce. Divide the salad between 4 plates. Garnish each salad evenly with the currants, olives and eggs. Serve each portion with ¼ cup dressing, or more as desired.
Each serving: 896 calories; 35 grams protein; 45 grams carbohydrates; 7 grams fiber; 67 grams fat; 19 grams saturated fat; 217 mg. cholesterol; 32 grams sugar; 1,608 mg. sodium.
Adapted from Milton's Restaurant Delicatessen in Del Mar, Calif.

Halibut with Garlic Mayonnaise Parmesan Topping

Halibut With Garlic Mayonnaise-Parmesan Topping
Makes 4 servingsTopping: 2 tablespoons light mayonnaise 1 teaspoon lemon juice 1 small clove garlic, very finely minced ½ teaspoon...


2 tablespoons light mayonnaise

1 teaspoon lemon juice

1 small clove garlic, very finely minced

½ teaspoon Dijon mustard or country-style Dijon mustard

1 tablespoon grated Parmesan cheese

Optional: 1 thin green onion, finely sliced

1/8 to ¼ teaspoon Tabasco sauce


2/3 pound halibut fillet

2 teaspoons lemon juice

1/8 to ¼ teaspoon salt

Freshly ground black pepper to taste

1. To prepare the topping: Combine mayonnaise, lemon juice, garlic, mustard, Parmesan, green onion and Tabasco.

2. To prepare the halibut: Place fish on a broiling pan. Sprinkle with lemon juice, salt and pepper. Bake in a preheated 450-degree oven 12 minutes per inch of thickness, or until fish tests done.

3. Remove fish from oven and place a rack close to the broiling element. Turn the oven to broil. Spread the top of the fish with garlic topping. Broil about 1 minute, or until golden.

Tuesday, April 27, 2010

Speedy and spicy smothered pork

2 tablespoons olive oil
1 small onion, sliced
3 cloves garlic, minced
4 boneless pork chops
1/2 teaspoon salt
3 tablespoons spicy or sweet paprika
1/4 teaspoon hot pepper flakes or to taste
2 tablespoons sherry or red wine vinegar
1 can (15 ounces) stewed tomatoes
1. Heat oil in large heavy skillet over high heat; add onion. Stir-fry until wilted, 3 minutes. Add garlic; stir-fry 1 minute. Transfer onion and garlic to a plate.
2. Salt pork. Add to the skillet; brown, 3 minutes per side. Remove pork to a plate. Reduce heat to medium; add paprika and pepper flakes to skillet. Stir in onions and garlic; cook 2 minutes. Add vinegar; cook, stirring, 1 minute. Stir in tomatoes. Cover; cook 3 minutes. Return pork to pan; cover with sauce. Cook until pork is no longer pink in center, 5 minutes.
Makes 4 servings, each with 238 calories, 15 grams fat, 45 mg cholesterol, 12 grams carbohydrates, 16 grams protein, 572 mg sodium, 3 grams fiber.

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Beets with garlicky aioli

Beets and their greens go well with a garlicky sauce. This twist on a Mediterranean classic pairs them with a garlic mayonnaise flavored with toasted orange peel. Serve the greens with cooked bulgur, wheat berries, quinoa or barley. The mayonnaise is great with roasted or steamed vegetables and makes a great condiment for a sandwich.
2 organic oranges

1 whole egg

1 teaspoon Dijon mustard

2 large garlic cloves, green shoots removed, mashed in a mortar and pestle with 1/2 teaspoon salt

2 to 3 teaspoons fresh lemon juice (to taste)

1/2 cup canola oil

1/4 cup extra virgin olive oil

1 or 2 bunches red, yellow or chioggia beets, the beets roasted, the greens stemmed, washed and steamed or blanched just until tender

Cooked wheat berries, bulgur, barley or quinoa
1. Preheat the oven to 250 degrees. Using a potato peeler, remove the orange zest, without the pith, from the oranges, and place on a baking sheet in the oven for 45 minutes or until completely dried. Check often, and be careful that it doesn’t burn. Allow the peel to cool, then grind in a spice mill. Measure out 1 tablespoon.

2. Mash the garlic in a mortar and pestle with the salt, and add 1 teaspoon of the lemon juice. Let sit for 10 minutes. This will soften the sharpness of the garlic.

3. Place the egg in a food processor fitted with the steel blade. Add the mustard, and turn on the machine. When the egg is frothy, begin to slowly drizzle in the canola oil and then the olive oil with the machine running. Stop the machine, and add the garlic, remaining lemon juice and orange peel. Process until well blended. Taste, adjust salt and remove to a bowl. Serve with roasted beets, peeled and cut in wedges or sliced, their cooked greens, and cooked bulgur, barley, quinoa or wheat berries.

Yield (aioli): 1 cup, serving six to eight.

Advance preparation: The beets and greens will keep for four or five days in the refrigerator. The aioli will keep for about three days.

Nutritional information per serving (aioli only): 260 calories; 29 grams fat; 3 grams saturated fat; 35 milligrams cholesterol; 1 gram carbohydrates; 0 grams dietary fiber; 223 milligrams sodium (does not include salt added during cooking); 1 gram protein

Saturday, April 24, 2010

Escarole Soup with Rice

Escarole Soup With Rice

1/4 cup (4 tablespoons) extra virgin olive oil
3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
1/2 cup chopped onions
4 cups coarsely chopped escarole (about one head)
6 cups chicken or vegetable stock, or water
1/4 cup short-grain white rice, like arborio
Salt and freshly ground black pepper
Freshly grated Parmesan cheese (optional).
1. Put 2 tablespoons oil in a large, deep saucepan over medium heat. When oil is hot, add minced garlic and cook until fragrant, about 2 minutes. Add onions and continue to cook, stirring frequently, until softened, about 5 more minutes. Add escarole and cook, tossing gently, until it begins to wilt, about another 3 minutes.

2. Add stock and rice to the pan, bring to a boil. Lower the heat, cover and cook about 20 minutes or until rice is tender.

3. Meanwhile, put remaining 2 tablespoons oil in a small skillet. When oil is hot, add sliced garlic and cook over medium-low heat until it turns golden brown and begins to crisp. Remove garlic with a slotted spoon and set aside.

4. When rice is cooked through, season soup with salt and pepper, top with a grating of Parmesan and garnish with garlic slivers.

Yield: 4 servings.

Garlic, Thyme and cheese Tarts

For the filling
600g (1lb 5oz) mixture of tomatoes, including cherry, green and yellow varieties, if available
4 whole garlic cloves, unpeeled
Small bunch fresh thyme
150g (5½oz) plain flour
2tbsp olive oil
50g (1½oz) mild soft goats' cheese
Good quality balsamic vinegar, for drizzling
Preheat the oven to 190C/gas 5. Make the pastry as below, omitting the sugar and reducing the water to 1-2tbsp.
Cut the larger tomatoes in half and arrange, cut side up, in a roasting tin. Tuck the garlic cloves in around them and drizzle with the olive oil.
Pick a handful of thyme leaves and scatter over the tomatoes. Season with salt and freshly ground black pepper, and roast in the oven for 25 minutes. Remove the garlic and set aside.
Roll out the pastry and use to line a 35cm x 11cm (14in x 4¼in) rectangular loose-bottomed tart tin. Squeeze the roasted garlic flesh out of the cloves and stir into the goats' cheese.
Spread the mixture over the bottom of the pastry and arrange the tomatoes on top.
Bake in the oven for 25 minutes. Remove from the tin and garnish with extra thyme to serve.

Thursday, April 22, 2010

White beans with garlic and herbs

White Beans with Garlic and Herbs

- serves 6 to 8 -
Adapted from In The Green Kitchen by Alice Waters.
1 pounds dried cannellini beans, cranberry, or other dried beans
Olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
1 celery stalk, diced
4 garlic cloves, peeled and chopped
1 bay leaf
1 or 2 sprigs thyme, sage, savory, or rosemary
Ham hock, or a piece of pancetta or bacon (optional)
1. Rinse the beans and pick over, removing any small stones or debris. If time allows, soak the beans, covered by an inch or so of water, for several hours or overnight. (Otherwise, proceed without soaking the beans first.) Cover the bottom of a large heavy pot or earthenware bean pot with olive oil, add the vegetables and herbs, and cook gently over medium heat for 10 minutes. Drain the beans and add to the pot along with enough water to cover by 2 inches. If you like, add a ham hock or other meat to the pot.
2. Bring the beans to a boil, and let them boil for a minute or two. Lower the heat to a very gentle simmer and cook the beans until soft and tender, 1 to 2 hours, depending on their variety and age. Add more hot water as needed during the cooking to keep the beans covered by at least an inch of water. When the beans are soft, add salt, taste after a few minutes, and add more salt if needed.
3. Serve the beans moistened with the cooking broth, and if you like, a drizzle of olive oil. If not serving right away, let the beans cool completely in the broth, and refrigerate. They will keep for 3 or 4 days in the refrigerator.

EZ Spicy Skillet Chicken n rice dinner

4 to 6 servings

1 to 2 tablespoon(s) extra virgin olive oil
1½ to 2 pounds boneless chicken breast pieces
2 garlic cloves, peeled and minced
½ to ¾ cup chopped peeled onion or thinly sliced green onion
(include some green tops)
Salt and freshly ground black pepper to taste
1 (14½-ounce) can chicken broth
1 cup mild, medium, or hot-spiced tomato salsa or picante sauce
1 cup uncooked regular-cooking long-grain white or brown rice
1 firm ripe medium tomato, coarsely chopped,
or 1 cup diced canned tomato, well-drained
½ to ¾ cup shredded Monterey Jack cheese or sharp Cheddar or Taco-blend cheese
Sprigs of cilantro or parsley for garnish
In a deep large heavy skillet, heat oil over moderate heat. Add chicken pieces, garlic, and onion, and sauté, turning chicken pieces once, until is chicken is browned and garlic and onion are just tender and not browned. Drain off any excess oil. Season chicken pieces with salt and pepper to taste.

Add chicken broth and salsa or picante sauce to skillet, blending well. Increase temperature slightly. Stir rice into skillet mixture. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; allow to stand, covered, for 5 minutes or until liquid is absorbed and chicken pieces are fork tender and done. Adjust seasoning to taste.

To serve, arrange chicken pieces and rice mixture on each dinner plate, dividing evenly. Top each serving with a sprinkle of cheese and tomato, dividing evenly. Garnish each with a sprig of cilantro or parsley.

One pot honey garlic chicken in the crock

One-Pot Honey Garlic Chicken in the Crock-Pot
With pineapple, soy sauce, and of course, honey, this dish reminds me of sweet and sour chicken that you order from your favorite takeout Chinese place -- except this version is healthier. We like it over brown rice.

One-Pot Honey Garlic Chicken from All Recipes

Chicken breasts, thighs, or drumsticks
3/4 cup honey
3/4 cup soy sauce
3 tablespoons ketchup
2 garlic cloves
1 tablespoon minced fresh ginger root
1 (20-oz.) can pineapple pieces, juice reserved
2 tablespoons cornstarch (optional)
1/4 cup water (optional)
1. Place chicken in slow cooker. In a bowl, mix honey, soy sauce, ketchup, garlic, ginger, and reserved pineapple juice. Pour into slow cooker. Cover and cook 4 hours on high. Stir in pineapple just before serving.

2. If you like a thicker sauce: Mix cornstarch and water in a small bowl. Remove thighs from slow cooker. Blend the cornstarch mixture into remaining sauce in slow cooker to thicken. Serve sauce over chicken.

Tuesday, April 20, 2010

Almond Arugula and feta pesto sandwiches

Almond, Arugula and Feta Pesto Grilled Cheese Sandwich


For the Almond, Arugula and Feta Pesto:

1/2 tablespoon paprika

1 clove garlic

6 ounces almonds, toasted

1/2 cup chopped arugula leaves

6 ounces olive oil

2 tablespoons lemon juice

3 ounces feta cheese, crumbled

Salt and pepper to taste

4 tablespoons butter, softened

8 slices hearty artisan bread, 1/2 inch thick

1/2 cup fontina cheese

4 ounces almond, arugula and feta pesto


For the Almond, Arugula and Feta Pesto:
In a blender or food processor, puree the paprika, garlic, almonds and arugula leaves into a coarse paste. Slowly add half of the olive oil. Scrape down the sides of the bowl and slowly add the remaining oil and the lemon juice. Scrape out the pesto into a bowl and mix in the crumbled Feta cheese. Season to taste with salt and pepper.

Melt the butter, turn on the stove to the middle setting and let the pan get hot. Add two tablespoon of butter and cover the bottom of the pan with it. Ideally you want enough butter to soak a little way into the bread. Add the bread , take two slices of bread and add them to the pan. Make sure that they lie flat and get fully covered in butter. Leave them there until they get a nice toasted look on the underside

Add more butter, as you get ready to flip the bread over you will notice that your butter has been soaked up into the bread, so reload, add more. I generally push the bread off to one side and melt the butter on the other side. Flip the first slice of bread. Add the fontina cheese and the pesto and flip the second slice on top of the cheese This is crucial to obtaining an even melt and thorough heating. Keep this configuration until the bottom surface is well-toasted. Flip the whole assembly – Grill the other side of the sandwich. When done remove it from the pan and serve hot.

Gluten Free Linguine with shrimp

From the kitchen of Keith Brunell of Maggiano's Little Italy
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Servings: 4
Difficulty: Moderate
Cook Time: 30-60 min
"The Gloriously Gluten-Free Cookbook," compiled by Vanessa Maltin and published by Wiley, shares this recipe from the kitchen of Chef Keith Brunell of Maggiano's Little Italy. It is a light and tasty pasta dish perfect for a summer night.
One 1-pound package gluten-free linguine
1 tablespoon olive oil
16 medium shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons minced garlic
Cup white wine
Pound diced tomatoes
1 cup clam juice
2 tablespoons chopped basil leaves
1 tablespoon butter
Cooking Directions
1. In a large pot of salted boiling water, cook the pasta according to the package instructions. Drain and set aside.
2. In a large sauté pan, heat the oil over medium-high heat and add the shrimp. Season with the salt and pepper and cook, stirring, until the shrimp begin to turn pink, about 1 minute. Flip them over, and continue cooking for 1 minute; you do not want the shrimp to be fully cooked. Add the garlic and continue cooking until the garlic is softened, about 1 minute more.
3. Add the wine and bring to a simmer. Cook, stirring frequently, until the wine is reduced by half, about 8 minutes. Add the tomatoes, clam juice, basil, and butter. Bring the sauce to a simmer, stirring, and add in the pasta. Stir well and continue to cook for 2 to 3 minutes. Remove from the heat and season with the salt and pepper.
Serves 4
-Courtesy Vanessa Maltin,"The Gloriously Gluten-Free Cookbook," from Wiley publishing, available April 26. With the help of chefs Edgar Steele of Cafe Atlantico, Katie Chin of Thai Kitchen, and Keith Brunell of Maggiano's Little Italy, Maltin presents Mexican, Asian and Italian recipes that are both safe and tasty for those suffering from celiac disease, a condition in which people are unable to digest gluten.

Sunday, April 18, 2010

Skyline chili recipe of Cincinatti OH

Skyline Chili Recepi of Cincincinatti OH
The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.

Serves 6
Prep Time: 21 minutes

Cook Time: 4 hours

Total Time: 4 hours, 21 minutes


1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
cooked spaghetti to serve chili over, optional
Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.

Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

Gratin Dauphinoise

Gratin Dauphinoise
At its simplest, gratin dauphinoise is a dish of thinly sliced potatoes baked slowly with cream and the merest hint of garlic. Some recipes include cheese, but I disagree. The dish is perfect with roast spring lamb, though I have been known to eat it as it is with a green salad to mop my plate. The potatoes are generally the yellow waxy sort so the slices keep their shape, though some of us prefer the collapsing floury varieties. A shallow, earthenware dish is the traditional cookware used.

Peel and thinly slice 1kg of waxy potatoes. Halve a juicy clove of garlic and rub it round the inside of a shallow baking dish, rub the dish with a little butter then put in the layers of potatoes, seasoning with salt and pepper as you go. Pour over 600ml of scalded double cream. Bake for about an hour and a half at 160C/gas mark 3.

Restraint with the garlic will be rewarded. The dish needs just a faint whiff of the bulb, and wiping the base and sides before adding the potatoes produces something more authentic than adding it crushed or sliced. Don't skimp on the cream as the top layer of potatoes will dry out. Most importantly, don't cut the potatoes too thickly. That way they take forever to cook and the cream will evaporate long before the potatoes are tender. The dish needs long, slow cooking.

There are many variations, some of which include grated Gruyère or Parmesan, dried porcini, anchovies and even eggs. I tuck pieces of smoked mackerel in mine if I am making it more of a main course, or pancetta. Incidentally, those perfectly round mounds of "dauph" you get so often in Parisian restaurants nowadays are straight from the freezer aisle at the cash and carry

Saturday, April 17, 2010

Chicken Mole

Chicken Mole
Anyway, this delicious, easy mole dish is perfect for a crowd, as it serves up to six people, but it is also a great dish to cook on Sunday night and eat for the rest of the week. The first night I make it, I serve it with steamed rice and then with warm corn tortillas, chopped onions and Mexican crema for all the days thereafter. Vegetarians should use vegetable broth in place of the chicken broth and swap in seitan or tempeh for the chicken.
2 tbsp olive oil Pantry
1 onion, chopped $0.50
3 cloves garlic, chopped Pantry
2 tbsp chili powder $1.50 for 1 oz
1 tsp ground cumin $1.50 for 1 oz.
1/2 tsp ground cinnamon $1.50 for 1 oz.
1 15 oz. can diced tomatoes (preferably fire-roasted), with liquid $2
1 yellow bell pepper, chopped $0.50
2 canned chipotle peppers plus the adobo they are packed in, chopped $1
1 14-oz can chicken broth $1
2 tbsp (creamy) peanut butter Pantry
2 ounces bittersweet chocolate, chopped $3
1 small (2-3 lbs) roasting chicken, cut into pieces $5
1 large yam or sweet potato, scrubbed and diced $0.50
1 small bunch cilantro, chopped $1
Total Cost of Ingredients $19

Heat oil in a deep soup pot over medium heat. Add onion and cook, stirring occasionally, until translucent. Add garlic and spices and continue to cook. Add diced tomatoes, yellow pepper, chipotle peppers, sweet potato, broth, peanut butter, and chocolate. Simmer for 10 minutes.
Add chicken pieces and use a spoon to ensure all chicken is covered by the liquid. Cook over medium-low heat for 35-45 minutes or until chicken is fully-cooked (check by cutting into a large piece). Garnish with chopped cilantro.