Braised Sweet Potatoes with Coriander and Orange

This colorful side dish features an unusual combination of flavors; the inspiration comes from a recipe in “365,” a cookbook by German food blogger Meike Peters. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruitiness of orange juice, while savory onion, spicy cayenne and salty olives balance the natural sugars. Although we skipped the olives altogether this time in reference to the rest of the meal.

We love the texture and flavor pop of lightly crushed coriander seeds; a mortar and pestle are the best tools for the task but the bottom of a heavy skillet works, too; OR put them in a small ziploc and mash with a heavy meat club. If you prefer, you can use 1 tablespoon ground coriander in place of the seeds, but it will require less than a minute to bloom in the oil.

Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking. If you like sweet potatoes, you’ll LOVE this amped-up version of the colorful spuds.

Braised Sweet Potatoes with Coriander and Orange

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, peeled, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • 2/3 cup orange juice
  • 1/4 tsp. cayenne pepper
  • 1/2 cup black or green pitted olives, or a mixture, chopped (optional)

Directions

  1. In a Dutch oven over medium-high, cook the oil and coriander seeds, stirring, until fragrant and sizzling, 2 to 4 minutes. Add the onion and ¼ teaspoon salt, then cook, stirring occasionally, until the onion is softened and lightly browned, 3 to 5 minutes.
  2. Add the sweet potatoes, orange juice, cayenne, ½ teaspoon salt, ¼ teaspoon pepper and ½ cup water. Bring to a simmer, cover and reduce to medium. Cook, stirring occasionally, until a skewer inserted into the potatoes meets no resistance, 8 to 11 minutes.
  3. Uncover and cook, stirring constantly, until the liquid has almost fully reduced and the potatoes are glazed, about 2 minutes. Off heat, stir in the olives, if using. Taste and season with salt and pepper.

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Recipe by Albert Stumm for Milk Street

Sous Vide Pork Loin Roast with Garlic Herb Rub

This recipe for sous vide pork loin roast with a garlic herb rub produces the juiciest, most flavorful pork roast you’ve ever had! Just 3-5 hours at 140 degrees F for a perfect medium roast.

FYI, if you purchase a roast bigger than 4 pounds, it is recommend you cut it in half to make it easier to work with. You can freeze the other half or vacuum seal them in different bags and cook them together.

As the water bath warms up, the pork loin gets prepped with the garlic rosemary paste and spread all over the meat. The roast is then placed in a vacuum-sealed bag and clipped to the side of the water bath container with the immersion blender.

This table below shows the time pretty much remains the same, but the temp needs to be regulated for your preferred end result. We like ours medium, so when it reached 140° out it came for the final searing treatment. Instead of trusting our not-so-popular broiler, we opted to accomplish the sear in a carbon-steel skillet, making sure to include browning the end caps. A pair of tongs comes in handy to hold the meat steady.

ResultTempTime
Medium Rare130 degrees F3-5 hours
Medium140 degrees F3-5 hours
Medium-Well150 degrees F3-5 hours
Well Done160 degrees F3-5 hours
Our sides included Red Cabbage Glazed with Maple Syrup and Sweet Potatoes with Orange and Coriander

Sous Vide Pork Loin Roast with Garlic Herb Rub

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

Pork Loin Roast:

  • 3-4 lb. pork loin roast
  • Leaves from 1 sprig rosemary
  • 5 cloves of garlic, peeled
  • 2 tsp. kosher salt
  • 1/2 tsp. freshly cracked black pepper
  • 1/2 tsp. red pepper flakes, optional
  • 1/2 tsp. olive oil, if necessary

Sauce (optional):

  • Liquid from sous vide bag
  • Juice of 1/2 lemon
  • 1 Tbsp. chopped fresh parsley
  • 1/2 tsp. flaked sea salt

Directions

  1. Preheat a water bath to your desired temp with an immersion circulator. 130F for medium rare, 140F for medium, 150F for medium-well, 160F for well done.
  2. Prepare the rub by adding garlic cloves, rosemary, salt, pepper, and red pepper flakes to a food processor (or large mortar and pestle) to make a paste. If it needs to be thinned out a bit, add olive oil and continue to process.
  3. Rub this mixture all over the pork loin roast.
  4. Vacuum seal the pork loin roast, or use another air removal method if desired.
  5. Add to water bath and cook for 3-5 hours.
  6. When the roast is done, preheat a large cast-iron or carbon steel skillet. Remove the roast from the water bath and the bag, saving the liquid, and place roast in the skillet. Sear for several minutes on all sides, including the ends, until deeply golden brown.
  7. In a bowl, whisk together the liquid from the bag, lemon juice, parsley, and flaked sea salt.
  8. Slice the pork roast into thick slices and serve with sauce.

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Adapted from a recipe by Chelsea Cole

Roast Chicken with Couscous, Roasted Red Peppers and Basil

No fuss, no muss—perfect dinner for us. Every now and again (or perhaps all of the time), you want a quick, simple, yet satisfying meal. If that meal is a golden-brown, juicy, and tender roast chicken, then this recipe from Cook’s Illustrated (CI) is the ticket.

In a different twist, CI instructs to trim off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Cutting these slits allows the juices to drain from the chicken into the skillet, where they brown, concentrate, and develop more flavor. Prior to roasting, the skin is brushed with melted butter instead of oil to facilitate browning.

Roasting the chicken breast side up in a preheated skillet set in a 400-degree oven helps the legs finish cooking at the same time as the breast. When the breast registers 150 to 155 degrees, remove the chicken from the oven and let it rest, tented with foil, for 15 minutes on a moated cutting board so that it can gently rise to the serving temperature of 160 degrees.

Even though our chicken weighed in at 5 pounds, it took only an additional 5 minutes to come to temp. While the bird rests, use the umami-rich jus as a base for cooking an ultra-flavorful side dish of couscous with roasted red peppers.

NOTE: This recipe was developed with Diamond Crystal Kosher Salt; if using Morton Kosher Salt, which is denser, decrease the amount for the chicken to 1¾ teaspoons and the amount for the couscous to ¼ teaspoon.

Roast Chicken with Couscous, Roasted Red Peppers and Basil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. kosher salt, divided
  • ½ tsp. pepper1 (4-lb.) whole chicken, giblets discarded
  • 1 Tbsp. unsalted butter, melted
  • 2 Tbsp. vegetable oil
  • 4 garlic cloves, sliced thin
  • ¾ cup couscous
  • ½ cup water, more or less*
  • 5 tsp. red wine vinegar
  • ¾ cup jarred roasted red peppers, chopped fine
  • 2 Tbsp. chopped fresh basil

Directions

  1. Adjust oven rack to middle position and heat oven to 400 degrees.
  2. Stir 2½ teaspoons salt and pepper together in small bowl. Place chicken breast side up on cutting board. Using kitchen shears, thoroughly trim excess fat and skin from cavity. Lift 1 drumstick and use paring knife to cut ½-inch slit in skin where drumstick and thigh meet. Turn chicken on side so breast faces edge of counter. Cut ½-inch slit in skin where top of thigh meets breast. Repeat both cuts on opposite side of chicken. Tuck wingtips behind back. Sprinkle about one-third of salt mixture into cavity.
  3. Brush top and sides of chicken with melted butter. Sprinkle remaining salt mixture evenly over all sides of chicken.
  4. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place chicken breast side up in skillet; transfer to oven; and roast until thickest part of breast registers 150 to 155 degrees, 1 hour to 1 hour 10 minutes, rotating skillet halfway through roasting.
  5. Lift the chicken cavity side down to drain the juices from the bird into the skillet. Transfer chicken to a moated carving board and let rest, tented with foil, for 15 minutes (chicken temperature will continue to rise as it rests).
  6. Meanwhile, pour pan juices into fat separator. Add 1 tablespoon fat to now-empty skillet. Add garlic and cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, about 3 minutes.
  7. Add couscous and stir until well combined. Stir in all defatted pan juices with *enough water to equal one cup, vinegar, and remaining ½ teaspoon salt and bring to simmer. Spread red peppers in even layer over couscous; turn off heat; cover; and let sit until couscous is just tender and all liquid is absorbed, about 10 minutes.
  8. Carve chicken and transfer to platter. Pour any accumulated juices over the poultry pieces.
  9. Fluff couscous, stir in basil, season with salt to taste, and transfer to bowl. Serve chicken with couscous.

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Adapted from a recipe by Cooks Illustrated

Cuban-Style Egg-Stuffed Meatloaf

This pure comfort food, with unique qualities from the Spanish, Caribbean and African influences is Pulpeta meatloaf, Cuban style—stovetop-easy and hides a savory surprise. It’s loaded with classic Cuban flavors, starting with a sofrito-like base of sautéed onion, bell pepper and garlic. Smoked paprika and cumin add depth, while oregano and bay leaf bring herbal notes. And the acidity from white wine and crushed tomatoes balances the savoriness of the meat.

According to Milk Street where we sourced this recipe, it provides a couple of good stopping points for make-ahead convenience. The loaves can be shaped and then refrigerated for up to 24 hours. Or the loaves can be fully cooked, cooled in the sauce and refrigerated in the pot for up to three days; set the pot over medium-low for about 20 minutes, occasionally turning the loaves, to gently rewarm. 

I made the hard boiled eggs a day prior; and formed the meatloaves in the morning, wrapped and refrigerated them for 8 hours until I was ready to start cooking in the evening.

Breaded, browned, then braised in a garlicky, wine-brightened tomato sauce, and flavored with smoked paprika and bay, the well-seasoned loaf hides hard-cooked eggs at the center. As you can see at a glance, it definitely requires more work to prepare than American meatloaf. But if you have an afternoon to spare, you won’t be disappointed.

TIP: Don’t be afraid to firmly compact the meat mixture around the eggs when forming the loaves so there aren’t any gaps between the eggs and meat. This will help the loaves hold together during breading, cooking and slicing. Also, be sure to turn the loaves at least once during simmering and stir the sauce as it reduces to ensure there’s no scorching on the bottom of the pot.

Cuban-Style Egg-Stuffed Meatloaf, Pulpeta

  • Servings: 6
  • Difficulty: moderate
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Ingredients

  • 4 oz. (1 sleeve) saltine crackers
  • 10 medium garlic cloves, 6 smashed and peeled, 4 minced
  • 4 oz. thinly sliced ham, roughly torn or chopped
  • 7 large eggs, 3 raw, 4 hard-cooked and peeled
  • 1 lb. 80 percent lean ground beef
  • 8 oz.s ground pork
  • 2 tsp. smoked paprika, divided
  • 1 tsp. dried oregano
  • Kosher salt and ground black pepper
  • 2 Tbsp. plus ¼ cup extra-virgin olive oil, divided
  • 1 medium yellow onion, finely chopped
  • 1 medium green or red bell pepper, stemmed, seeded and chopped
  • 2 bay leaves
  • 1 cup dry white wine
  • 14 1/2 oz. can crushed tomatoes (1 ⅔ cups)
  • 1 cup water

Directions

  1. In a food processor, pulse the crackers until broken down into a mix of fine and flaky crumbs, 10 to 14 pulses. Transfer to a pie plate (you should have about 1¼ cups); set aside. To the food processor, add the smashed garlic and the ham; pulse until finely chopped, about 4 pulses. Add 2 of the raw eggs; pulse a few times to combine. Transfer the mixture to a large bowl.
  2. To the ham-egg mixture, add the ground beef and pork, 1½ teaspoons of the paprika, the oregano, ⅓ cup of the cracker crumbs, 2 teaspoons salt and 1 teaspoon pepper. Using your hands, mix until the ingredients are thoroughly combined.
  3. Lay a 12-inch square of plastic wrap on the counter. Place half of the meat mixture in the center. Using your hands, press the mixture into a rough 7-inch square. Place 2 of the hard-cooked eggs lengthwise along the center, then bring the sides of the meat mixture up to fully enclose the eggs and form the meat mixture into a cylinder about 5 inches long and 3 inches in diameter; compact the meat mixture with your hands to ensure there are no gaps around the eggs.
  4. Lift the end of the plastic nearest you up and over the cylinder and wrap it securely, then, without applying pressure, roll away from you to fully and tightly enclose the cylinder in plastic.
  5. Twist the ends of the plastic to seal. Using another 12-inch square of plastic wrap, form the remaining meat mixture in the same way, enclosing the remaining 2 hard-cooked eggs inside. Set both cylinders on a large, flat plate or tray and refrigerate for at least 1 hour or up to 24 hours.
  6.  When you are ready to cook the meat loaves, in a large Dutch oven over medium, heat the 2 tablespoons oil until shimmering. Add the onion, bell pepper, bay, minced garlic, remaining ½ teaspoon paprika, ¾ teaspoon salt and ½ teaspoon pepper. Cook, stirring often, until the vegetables are softened, 8 to 11 minutes. Add the wine, bring to a simmer and cook, stirring, until the alcohol evaporates, about 2 minutes. Stir in the tomatoes and 1 cup water; bring to a simmer, then cover and set aside while you bread and brown the loaves.
  7. Have ready the cracker crumbs in the pie plate. In another pie plate or similar dish, beat the remaining raw egg with a fork. Unwrap the meat loaves. Place 1 loaf in the cracker crumbs and carefully turn to coat on all sides. Transfer to the beaten egg and turn to coat, then coat again with cracker crumbs, gently pressing to adhere. Return the breaded loaf to the plate. Bread the second loaf in the same way.
  8. Return the sauce, covered, to a simmer over low. In a 12-inch skillet over medium-high, heat the ¼ cup oil until shimmering. Add the loaves and cook, carefully rotating them with a wide metal spatula about every minute, until golden brown all around, about 5 minutes total; reduce the heat as needed if the loaves are browning too quickly. Using the spatula and tongs, transfer the loaves from the skillet to the Dutch oven, nestling them into the sauce and spooning some sauce over the top. Cover, bring to a simmer over medium-low and cook for 15 minutes.
  9. Carefully turn the loaves in the sauce, re-cover and cook, stirring occasionally and reducing to low as the sauce thickens, until the center of each loaf reaches 160°F, another 10 to 15 minutes. (Ours took a total of 25 minutes more after turning to come to 160°.) Remove the pot from the heat, uncover and let rest for about 10 minutes.
  10. Transfer the loaves to a cutting board. Remove and discard the bay from the sauce. If the sauce is thin, bring to a simmer over medium and cook, stirring often, until slightly thickened, 2 to 4 minutes. Taste and season with salt and pepper. Cut the loaves into 1-inch slices. Spoon some sauce onto a serving platter, place the slices on top and serve with the remaining sauce on the side.

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By Courtney Hill for Milk Street

One-Pot Japanese Curry Chicken and Rice

An easy weeknight version of Indian curry, this Japanese-riff is a one-pot meal featuring juicy chicken thighs, vegetables and rice. Instead of relying on store-bought or homemade instant curry roux, the recipe builds on a few spices to mimic traditional Japanese curry flavors.

Curry powder, ground nutmeg and Worcestershire sauce are combined and bloomed in butter to create the round and rich sauce. Onions, potatoes and carrots create the bulk of traditional Japanese curry. You can easily substitute sweet potatoes, cauliflower and/or peas to address family preferences.

Kay Chun’s original recipe called for 2 pounds of large chicken thighs. The math doesn’t add up here. We bought a package nearly 2 1⁄2 pounds containing only 5 thighs—and they weren’t necessarily “large,” so if you were serving 6 people, that would be a challenge. I say forget the poundage, and just buy 6 large thighs—there is enough rice mixture to support that many servings.

It is suggested you serve in bowls. Maybe because we used a “paella” rice which is really absorbent, there wasn’t much liquid and could have been served on plates. Speaking of liquid, of course we used homemade stock which adds oodles of flavor. And we nearly doubled the amount of minced fresh ginger to really amp up the Asian flavor.

One-Pot Japanese Curry Chicken and Rice

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 2 Tbsp. canola oil
  • Kosher salt and black pepper
  • 3 Tbsp. unsalted butter
  • 1/2 cup finely chopped onion
  • 3 Tbsp. Madras curry powder
  • 1 Tbsp. minced garlic
  • 1 Tbsp. minced fresh ginger
  • 3/4 tsp. ground nutmeg
  • 1 1/2 cups short-grain white rice, rinsed until water runs clear
  • 1 large baking potato (about 1 lb.), peeled and cut into 1/2-inch cubes
  • 3 medium carrots, sliced 1/2-inch-thick
  • 3 1/2 cups chicken broth
  • 2 Tbsp. Worcestershire sauce
  • Chopped scallions pickles, kimchi and/or hot sauce, for serving

Directions

  1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon oil, and season with salt and pepper.
  2. In a large Dutch oven or heavy pot (at least 3 1⁄2 quarts), heat remaining 1 tablespoon oil with 1 tablespoon butter over medium until butter is melted. Working in two batches, brown chicken 3 to 4 minutes per side, and transfer to a plate.
  3. Add onion to the pot, season with salt and pepper and cook, stirring, until softened, 2 minutes. Add curry powder, garlic, ginger, nutmeg and the remaining 2 tablespoons butter, and stir until butter is melted and spices are fragrant, 1 minute.
  4. Add rinsed rice and stir until evenly coated in spices. Add potato, carrots, broth and Worcestershire sauce, scraping bottom of pot to lift up any browned bits. Season broth generously with salt and pepper. Arrange chicken and any accumulated juices on top, skin-side up, and bring to a boil over high. Cover and bake for 20 minutes.
  5. Uncover and bake until most of the liquid is absorbed and chicken is golden and cooked through, about 10 minutes longer.
  6. Divide chicken and rice among bowls, and garnish with scallions. If desired, serve with any combination of pickles, kimchi and hot sauce.

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Adapted from a recipe by Kay Chun for NY Times Cooking

Tortellini-Vegetable Bake

Looking for a new twist on a meatless pasta with veggies dish? How about this Tortellini-Vegetable Bake? While it does have quite a bit of dairy, there is also a wide variety of vegetables. Add a side salad, and your meal is complete!

We have to disagree with the Better Homes & Gardens qualification stating it feeds eight. Unless you eat very little, and/or you are serving other sides and bread, six portions is probably more realistic.

And it wasn’t until we were done eating and I referred back to the original recipe that I noticed I had only incorporated 4 ounces of cream cheese, instead of eight (yes, a senior moment). But you know what, we didn’t miss it, so we saved ourselves some calories.

BH&G noted prep time was 30 minutes, I’m saying at least 45 in reality. And in Step 4, they originally said to mix everything in the skillet before spooning it into the baking dish. No way José. Better idea to mix the mushrooms, bell peppers and tomatoes into the cream sauce in the skillet, place the tortellini mixture into the casserole dish, then spoon the cream sauce over that and mix well. Save yourself the agony of cleaning up the spillage if you were to try and blend it altogether in the skillet first.

Oh, and we doubled (so much for saving calories) the amount of grated Parmesan to four tablespoons, divided between topping it before it goes in the oven, and two tablespoons when it comes out piping hot.

Tortellini-Vegetable Bake

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 9-oz. packages refrigerated cheese tortellini
  • 8 oz. fresh sugar snap peas, trimmed and halved crosswise
  • 1 medium carrot, sliced 1⁄8″ thick
  • 1 Tbsp. butter
  • 1 cup sliced fresh mushrooms
  • ⅓ cup vegetable broth
  • 2 tsp. all-purpose flour
  • 1 ½ tsp. dried oregano, crushed
  • ½ tsp. garlic powder
  • ½ tsp. ground black pepper
  • 1 cup milk
  • 1 8-oz. package cream cheese, cubed and softened
  • 1 Tbsp. lemon juice
  • 1 cup quartered cherry tomatoes
  • ½ cup coarsely chopped red or green sweet pepper (1 small)
  • 1/4 cup grated Parmesan cheese, divided

Directions

  1. Preheat oven to 350°F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain.
  2. Meanwhile, in a 12-inch skillet melt butter over medium heat. Add mushrooms; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Remove from skillet.
  3. In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.
  4. Stir mushrooms, tomatoes, and sweet pepper into cream cheese mixture in skillet, the pour into an ungreased 3-quart baking dish. Spoon tortellini mixture over the other veggies in the casserole dish. Sprinkle 2 tablespoons of the grated Parm on top, cover with foil.
  5. Bake, covered, about 30 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

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Recipe adapted from Better Homes & Gardens

Cranberry Beans with Spanish Chorizo and Red Cabbage

This hearty dish is a simplified take on a Spanish recipe called alubias rojas con sacramentos. Instead of using multiple varieties of cured pork, as is traditional, Milk Street uses only chorizo and heightens the flavor of the beans by cooking them in chicken broth. Also added are both sweet paprika and smoked paprika.

Cranberry is an odd name for a lovely, versatile bean. The beans are approximately the size of kidney beans, but with a mottled reddish brown and white coloration; they’re also known as Roman beans or borlotti beans. They are soft and dense with a velvety, rich texture; and the thin skins help produce a rich bean broth. These beautiful beans might be hard to source at your local grocery store, but they are easily accessible online.

Heads up, don’t use fresh Mexican chorizo, as it has a different flavor and texture. Dry-cured Spanish chorizo, which typically is sold in small links and is firm like salami, is the correct type of sausage for this recipe.

There was no garlic in the original recipe, which The Hubs thought odd because the Spanish culture uses the allium a LOT! As the Spanish food critic Xavier Domingo put it, “There are many cuisines of Spain, but they all have one thing in common: garlic.” So guess what? We added a couple of cloves, and I included it in the list below.

This recipe uses and Instant Pot. In lieu of that, we followed the fast method using our pressure cooker. FYI, you could also choose to make this the slow method way in your pot which will take about 7 hours as opposed to the 25 minute cooking time in Step 5.

To make sure the cranberry beans were fully cooked, they got 5 minutes in the pressure cooker, then they were drained and rinsed before using. Baking soda and salt were added to the cooking liquid and combined with the pectin in the skins to make them more elastic so they could expand without bursting. The baking soda is a strong alkali that strengthened the cell walls of the beans, resulting in soft creamy beans and cooked more quickly.

Cranberry Beans with Spanish Chorizo and Red Cabbage

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 1 lb. dried cranberry beans, rinsed and drained
  • Kosher salt and ground black pepper
  • ½ tsp. baking soda
  • 2 Tbsp. extra-virgin olive oil
  • 6 oz. Spanish chorizo, casing removed, quartered lengthwise and sliced ¼ inch thick
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 Tbsp. sweet paprika
  • 1 tsp. smoked paprika
  • ½ tsp. red pepper flakes
  • 1 tsp. dried oregano
  • 1½ qts. chicken broth, preferably homemade
  • ½ small head red cabbage, about 8 oz., cored and finely chopped

Directions

  1. In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  2. Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water; set aside.
  3. Select More/High Sauté on the Instant Pot. Add the oil and chorizo and cook, stirring occasionally, until the chorizo releases its fat and begins to brown, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 8 minutes.
  4. Stir in both paprikas, the pepper flakes and oregano, then cook until fragrant, about 30 seconds. Stir in the broth and beans, then distribute in an even layer.
  5. Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
  6. Stir the beans, then select More/High Sauté. Stir in the cabbage and cook, stirring occasionally, until the cabbage is tender, 5 to 8 minutes. Press Cancel to turn off the pot. Let stand for 15 minutes, then taste and season with salt and pepper.

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Adapted from recipe by Diane Unger for Milk Street

Rustic Sausage and Fennel Meatloaf with Gravy

A few years back, Fine Cooking published an article showcasing a variety of meatloaf recipes. It also instructed how to build your own loaf based on items from specific categories. From those, I made this rustic version, which is a blend of the two. It was surprisingly light and not dense as some meatloaves can be.

We also wanted a gravy, so, in lieu of a loaf pan, we cooked the meatloaf in a large, heated cast-iron skillet to facilitate browning on the bottom as well as the top and sides. When finished cooking, this provided some tasty drippings for the base of the gravy.

Of course, since this serves up to eight meals, we sliced one half for two separate dinners, freezing the other half for another time.

Rustic Sausage and Fennel Meatloaf with Gravy

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

  • 4 Tbsp. canola or olive oil, divided
  • 1 medium yellow onion, chopped small
  • 1/2 small fennel bulb, core removed and chopped small (save some fronds for garnish, if desired)
  • 3 large cloves garlic, finely chopped
  • 3/4 cup dry white wine
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
  • 1 cup whole milk
  • 2/3 lb. bulk sweet sausage
  • 2/3 lb. ground beef
  • 2/3 lb. ground veal
  • 2 large eggs
  • 1/2 cup finely grated Parmigiano-Reggiano
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp. Worcestershire sauce
  • Kosher Salt
  • Freshly ground black pepper

Gravy

  • Pan drippings from meatloaf
  • 4 Tbsp. butter
  • 3 cups beef broth, heated
  • 1 small shallot, minced
  • 1 garlic clove, minced
  • 3/4 tsp. thyme, minced
  • 6 Tbsp. flour
  • 1/2 tsp. Worcestershire sauce

Directions

  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel and garlic, stirring frequently, until softened and just beginning to brown, about 8 minutes.
  • Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  • In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Add the beef, veal, and sausage and eggs to the onion mixture. Scatter the Parmigiano, and parsley over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoon salt, and 1/2 teaspoon pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
  • Heat 2 tablespoons oil in a large cast-iron skillet. Form a rectangular block from the meatloaf mixture that will fit into your skillet. Carefully transfer the meatloaf into the hot skillet and put the skillet into the preheated oven. Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes. (Ours was done at 45 minutes.) Remove the meatloaf to a platter and cover with foil while you make the gravy.
  • Add enough butter to the pan drippings to equal 6 tablespoons. (We had 2 tablespoons in the pan so we added 4 tablespoons of butter.) Sauté the minced shallot in the fat and drippings until it softens.
  • Add garlic and thyme and sauté another 30 seconds.
  • Stir in flour and cook for 2 minutes. Whisk in hot broth and Worcestershire sauce. Scrape up any browned bits and smooth out lumps.
  • Simmer gravy 10-15 minutes. Taste and adjust seasonings.
  • Arrange 1-inch slabs of meatloaf on the platter, top with gravy. Serve extra gravy at the dinner table.
Serve with mashed potatoes and a side veg.

http://www.lynnandruss.com

Loosely adapted from a recipe by Allison Ehri Kreitler for Fine Cooking

Cheesy and Creamy Fennel Gratin

Hands down, one of our most favorite side dishes ever! American chef and cookbook author David Tanis‘ homey but sophisticated Cheesy and Creamy Fennel Gratin casserole, incorporates fresh mozzarella, fennel seed, garlic, crushed red pepper and rosemary, plus a hearty glug of olive oil to help the flavors meld in the oven.

To avoid stringy and tough cooked fennel, David explains in his latest book, “David Tanis Market Cooking,” to blanch the fennel for a few minutes, drain, then run under cold water, a process that just barely tenderizes the fennel slices. The result, after baking, strikes the ideal balance between toothsome bite and jammy caramelized onion.

Since many supermarket mozzarellas lack the creaminess of harder-to-find fresh, Milk Street (where we found this recipe) opts for a blend of shredded fontina and provolone. And mixing Parmesan into panko breadcrumbs creates a solid crust that contrasts with the tender fennel beneath. Finally, a sprinkle of fresh parsley adds a pop of color and grassy notes to balance the cheese. This simple combination elevates the dish into something much more than the sum of its parts, and was a perfect compliment to our rack of lamb entrée.

Important: Don’t use a baking dish or pan that is not broiler safe. After baking, the gratin spends a couple minutes under the broiler to brown the topping, so be sure the vessel can withstand the intense heat.

Cheesy and Creamy Fennel Gratin

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 medium fennel bulbs (about 2½ lbs. total), halved lengthwise, cored and sliced about ¼ inch thick
  • Kosher salt and ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 tsp. finely chopped fresh rosemary
  • 1 tsp. fennel seeds, lightly crushed
  • 1/4 tsp. red pepper flakes
  • 1 1/2 oz. Parmesan cheese, finely grated (¾ cup)
  • 1/4 cup panko breadcrumbs
  • 2 medium garlic cloves, minced
  • 4 oz. fontina cheese, shredded (1 cup)
  • 4 oz. provolone cheese, shredded (1 cup)
  • 1/3 cup lightly packed fresh flat-leaf parsley, chopped

Directions

  1. Heat the oven to 450°F with a rack in the upper-middle position.
  2. In a large pot, bring 2 quarts water to a boil. Add the fennel and 1 tablespoon salt, then cook for 3 minutes. Drain in a colander and rinse under running cold water until cool to the touch. Shake the colander to remove as much water as possible, then lay the slices out on a kitchen towel and thoroughly pat them dry.
  3. In a 9-by-13-inch broiler-safe baking dish, toss together the fennel, oil, rosemary, fennel seeds, pepper flakes and ¼ teaspoon each salt and black pepper; distribute in an even layer.
  4. Roast until beginning to brown and a skewer inserted into the fennel meets no resistance, 25 to 30 minutes.
  5. Meanwhile, in a small bowl, stir together the Parmesan, panko and garlic.
  6. Remove the baking dish from the oven and turn on the broiler. Evenly distribute the fontina and provolone over the top of the fennel, then sprinkle on the Parmesan-panko mixture.
  7. Broil until the top is nicely browned, 2 to 3 minutes. Remove from the oven and cool for 5 minutes. Sprinkle with the parsley and serve.

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Adapted by Calvin Cox for Milk Street

Russ’s Braised Pork and Sauerkraut

COVID-19 and its variants are following us into 2022, so invite good luck into your new year. For the Pennsylvania Dutch, that means pork and sauerkraut, which is good luck because pigs root around with their snouts in a forward motion. (You always want to move forward, not backward in life, of course.) Sauerkraut is made with cabbage, which is considered lucky because it’s green just like money.

It is also a household tradition on my husband’s German side of the family to serve pork and sauerkraut on New Year’s Day. A tradition I couldn’t quite get jiggy with when we first started dating twenty-plus years ago; however, I am now a huge convert. If you can’t beat ’em, join ’em, right?

This year the plan was to host a small NYD dinner party, thus the large piece of meat. Unfortunately, all of those folks came down with COVID a few days prior and were under quarantine, so it was just the two of us… I guess we didn’t start the good luck process early enough?

One minor switcharoo we made this time was using some hard cider brewed by son Daniel instead of the beer, lending a slight apple taste to the dish. Along with garlicky mashed potatoes, our other side was Whiskey-Glazed Carrots.

The Hubs made sure the COVID crew got part of the good luck meal too. He drove over all of the leftovers the following day. Paying it forward. See, their good luck has already started…

Russ's Braised Pork and Sauerkraut

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. salt
  • 1 1/2 tsp. onion powder
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. ground black pepper
  • 1/2 tsp. dried oregano, ground finely
  • 1 bone-in or boneless pork shoulder, 5-6 lbs.
  • 3 large onions, peeled and sliced
  • 8 cloves garlic, peeled and chopped
  • 4 lbs. sauerkraut, drained
  • 2 bottles amber beer
  • 2 bay leaves
  • 1 stalk rosemary
  • 6 stems thyme, tied in a bunch
  • 1 Tbsp. black peppercorns
  • 6 juniper berries (optional), lightly crushed
  • Olive oil

Directions

  1. At least 8, or preferably 24 hours before cooking the pork, combine the first five ingredients and rub all of over the pork. Wrap the meat tightly in plastic wrap, place on a plate and refrigerate. Remove meat from refrigerator and allow to warm at room temperature about an hour before you plan to cook it.
  2. Make a bouquet garni with the peppercorns and the juniper berries (if using them) and set aside. Be sure to double or triple the cheesecloth.
  3. Preheat the oven to 300 degrees F. In a large Dutch oven with a tight fitting lid, heat 3 tablespoons of olive oil over a medium high flame until shimmering. Unwrap the pork shoulder and brown on all sides, about 15-20 minutes. Remove meat from pot and set on plate while you complete the next steps.
  4. Add the sliced onions to the pot and sauté until they be come translucent. Add the chopped garlic and sauté for about one minute. Add the drained sauerkraut, then the 2 bottles of beer. Mix everything together well, making sure to deglaze the bottom of the pan. Add the bay leaves, thyme, sprig of rosemary and the bouquet garni. Mix well again with the sauerkraut and onions.
  5. Return the pork shoulder to the pot, nestling it into the sauerkraut. Place a sheet or parchment or aluminum foil over the pot, then put on the lid, ensuring that it fits tightly. Place the pot in the preheated oven and cook for 2 hours. Turn the roast, then return it to the oven for another 1 1/2 to 2 hours or until the meat is very tender and falls apart easily.
  6. To serve, remove the pork shoulder from the pot to a platter to carve. Remove the bay leaves, rosemary sprig, thyme and bouquet garni and discard. Give the sauerkraut mixture a good stir and serve with the pork.

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Feast for Funghi Fanatics

A glorious meat-free dish that contains four types of mushroom and two types of cheese which lend it the most satisfying, and savory intensity. They claim there’s a fair amount of heat in this Spicy Mushroom Lasagna, but we beg to differ, we could barely detect any heat. However, if you feel the need to tone it down a bit, reduce the amount of pepper and omit the chili altogether.

The mushrooms are the star here and their flavor truly shines. Those layers of flavor and umami build on each other with each delicious bite. Yes, quite a LOT of time and effort is necessary, as it is prep- and ingredient-intense, yet the result is well worth your effort. To get ahead, build the lasagna one day, chill, then bake the next.

One reviewer wrote “The umami factor here was really off the charts. To me it was one of those rare recipes in which all the ingredients sound good by themselves and smell wonderful when cooking, but when brought together, the finished product is head and shoulders above the individual parts.” We have to agree…

You will be dehydrating the fresh mushrooms and rehydrating the dried mushrooms, then mixing them altogether to obtain a very tasty, meaty consistency. While the original recipe called for only two plum tomatoes, we decided to double that and added in 4 large. Paired with a side salad and a glass of wine, it was the perfect Sunday evening meal.

Spicy Mushroom Lasagna

  • Servings: 8
  • Difficulty: moderate
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Ingredients

For the fresh mushrooms

  • 26 oz. cremini or baby bella mushrooms halved
  • 18 oz. oyster mushrooms or other wild mushrooms
  • 3 Tbsp. olive oil
  • 1 tsp. table salt

For the dried mushrooms

  • 2 1/4 oz. dried porcini mushrooms
  • 1 oz. dried wild mushrooms or dried porcini mushrooms
  • 2 dried red chili peppers roughly chopped (seeded if desired)
  • 2 cups plus 2 Tbsp. hot vegetable stock

For the filling

  • 1 onion, peeled and quartered
  • 5 garlic cloves, peeled and roughly chopped
  • 1 carrot, peeled and quartered
  • 6 Tbsp. olive oil
  • 4 medium plum tomatoes, quartered
  • 1/3 cup tomato paste
  • 1 1/2 tsp. table salt
  • 1 3/4 tsp. freshly ground black pepper plus more as desired
  • 3 1/3 cups water
  • 9 Tbsp. heavy cream (just a touch more than 1/2 cup)
  • 2/3 cup pecorino, finely grated
  • 2/3 cup Parmesan, finely grated
  • 1/4 cup fresh basil leaves, finely chopped
  • 1/2 cup parsley leaves, finely chopped, plus 1 tsp.
  • 12 oz. oven-ready dried lasagna sheets (about 14 sheets)

Directions

Roast the fresh mushrooms

  1. Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
  2. In a food processor, working in 3 or 4 batches, add the button mushrooms and oyster mushrooms and pulse each batch until finely chopped (or finely chop everything by hand). Avoid filling the processor bowl more than halfway so that the mushrooms are finely chopped and not over processed.
  3. In a large bowl, toss the chopped mushrooms with the oil and salt. Spread out on the prepared baking sheet.
  4. Roast near the top of the oven, stirring 3 or so times throughout, until the mushrooms are golden brown and have reduced in volume significantly, 30 to 45 minutes. Let cool.
  5. Decrease the oven temperature to 425°F.

Rehydrate the dried mushrooms

  1. Meanwhile, in a large bowl, combine all the dried mushrooms, the chiles, and hot stock, and let soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get just under 1 1/2 cups—if you have any less, top up with water.
  2. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chili peppers. Set the stock and mushrooms aside separately.

Make the filling

  1. In the food processor, combine the onion, garlic, and carrot, and pulse until finely chopped or finely chop everything by hand.
  2. In a large sauté pan or pot over medium-high heat, warm 4 tablespoons oil. Once hot, add the onion mixture and cook, stirring occasionally, until softened and golden, about 8 minutes.
  3. In the food processor, pulse the tomatoes until finely chopped or finely chop by hand and then add them to the pan along with the tomato paste, salt, and pepper. Cook, stirring occasionally, for 7 minutes.
  4. Add the rehydrated mushrooms and chiles and the roasted mushrooms and cook for 9 minutes, stirring only once during the cooking. Resist the urge to stir more frequently; you want the mushrooms to be slightly crisp and browned on the bottom.
  5. Stir in the water and reserved stock and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, until you get the consistency of a ragù, about 25 minutes.
  6. Stir in 7 tablespoons of the cream and simmer for 2 minutes more, then remove from the heat.
  7. In a small bowl, combine both cheeses, the basil, and 1/2 cup parsley.
  8. Spread 1/5 of the sauce in the bottom of a round 12-inch baking dish or a 9-by-13-inch rectangular dish, then top with 1/5 of the cheese mixture, followed by a layer of lasagna sheets, broken to fit where necessary. Repeat these layers 3 more times in that order. Finish with a final layer of sauce and cheese; that’s 5 layers of sauce, 5 layers of cheese, and 4 layers of pasta.
  9. Drizzle with 1 tablespoon cream and 1 tablespoon olive oil, then cover with aluminum foil and bake for 15 minutes. Remove the foil, increase the temperature to 450°F, and bake for 12 minutes more, rotating the dish halfway through.
  10. Turn the oven to the broil setting and broil until the edges are brown and crisp, about 2 minutes.
  11. Set aside to cool for 5 minutes or so, then drizzle with the remaining 1 tablespoon cream and 1 tablespoon oil. Sprinkle with the 1 teaspoon parsley and finish with a good grind of pepper. Serve immediately.

http://www.lynnandruss.com

Recipe from Yotam Ottolenghi and Ixta Belfrage

Sous Vide Rack of Lamb

For rack of lamb that’s evenly medium-rare from edge to edge, sous vide cooking is by far the best approach. It works because slow, precise cooking followed by high heat gives you perfectly even results with a nice dark crust. Basting with butter and aromatics during searing adds flavor to the lamb.

Lamb tends to be leaner and smaller than a steak, which means that it’s even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.

With sous vide, the doneness of a lamb rack is by and large determined by the maximum internal temperature it reaches during cooking. For instance, so long as the interior does not rise above 130°F (54°C), it will never cook beyond medium-rare—which works for us!

The down side? It takes longer. A traditionally cooked rack of lamb goes from fridge to plate in about 30 minutes. A sous vide rack of lamb will take more than an hour, though, with sous vide cooking, this time is almost 100% hands-off. We add thyme or rosemary sprigs, along with sliced shallots and garlic cloves (but no added fats such as butter or oil) to the bags with the lamb during cooking. Adding the same aromatics to the pan as you sear will bolster that flavor further.

Because sous vide techniques cook from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare rack of lamb should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Thus, sous vide lamb can be served immediately after searing.

So have all of your sides ready. Our lamb was paired with the most fabulous Cheesy and Creamy Fennel Gratin and perfectly roasted asparagus.

recipe title=”Sous Vide Rack of Lamb” servings=”4″ time=”2 hr, 15 min” difficulty=”easy”]

Ingredients

  • 2 (8-bone) racks of lamb, about 2 lbs. total
  • Kosher salt and freshly ground black pepper
  • Aromatics, such as fresh thyme or rosemary sprigs, sliced shallots, and sliced garlic
  • 2 Tbsp. vegetable, canola, or rice bran oil
  • 2 Tbsp. unsalted butter

Directions

  1. Preheat a sous vide immersion circulator to desired final temperature according to chart above and in notes section. Season lamb generously with salt and pepper. Place racks in two individual sous vide bags, along with herbs, garlic, and shallots, and distribute evenly. Seal bags using a vacuum sealer, or seal plastic zipper-lock bags using the water displacement method. Place bags in preheated water bath (130°F/54°C for medium-rare) for 2 hours.
  2. Remove lamb from bags and carefully pat dry with paper towels.
  3. Add vegetable, canola, or rice bran oil to a heavy cast iron or stainless steel skillet set over the hottest burner you have. Preheat skillet until it starts to smoke. Gently place lamb, meaty side down, in skillet, using your fingers or a set of tongs. (Work in batches if pan is not large enough to accommodate both racks.) Add 1 tablespoon butter per rack, along with fresh aromatics. Sear first side, moving rack around pan and basting it with hot melted butter and herbs, until well browned, 30 to 45 seconds. Flip and brown second side, about 30 seconds longer. Transfer to a wire rack set in a rimmed baking sheet to rest, then repeat with second rack if necessary, using fresh butter and aromatics.
  4. Lamb can be immediately carved and served as directed in step 5. Alternatively, allow it to rest for up to 10 minutes while you set the table. To re-crisp, reheat pan drippings until smoking-hot, then pour them over resting lamb racks just before carving and serving.
  5. Transfer cooked lamb to a cutting board. Carve it by holding rack upright (the bones make a good handle) and slicing down after every two rib bones with a sharp knife. You’ll have to work your knife around a little bit to find the joint between the vertebrae as you reach the bottom. (Don’t force your knife through a bone, or you may chip or dull it.) Serve immediately.
A cheesy fennel gratin and roasted asparagus were the perfect side dishes.

http://www.lynnandruss.com

[/recipe]

Recipe by J. Kenji López-Alt for Serious Eats

Savory Spiced Pecans

When it comes to snacking, this gal sits deep in the camp of the spicy and savory. I had about a half-pound of pecans that I wanted to spice up—without sugar, as many candied varieties include. I found just what I was looking for on kitchn.com, and now consider myself an addict (The Hubs too!).

While the recipe below is for a whole pound, I only made half of it, mainly because that’s the amount of nuts we had on hand. It was New Year’s Eve and we were spending the evening home alone, so I made this as one of our treats for the celebration. Well, we couldn’t stop ourselves from munching on them during the afternoon, so I had to hide them from ourselves until party time!

There is no denying the power of the pecan, and here are a few reasons why according to American Heart Association. Pecans reduce the risk of heart disease with an abundance of “good” heart healthy fats. These unsaturated fats can have a protective effect by lowering total blood cholesterol when eaten in moderation.

They contain more than 19 vitamins and minerals—including vitamin A, vitamin E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. One ounce of pecans provides 10 percent of the recommended daily value for fiber. Also, a natural, high-quality source of protein they contain very few carbohydrates and no cholesterol and are naturally sodium-free.

And if that isn’t enough, pecans, especially these, are just so dang good!

recipe title=”Savory Spiced Pecans” servings=”Yields 4 cups” time=”25 min” difficulty=”easy”]

Ingredients

  • 4 cups (1 lb.) pecans halves
  • 1/3 cup (5 1/3 Tbsp.) unsalted butter, melted
  • 2 tsp. Worcestershire sauce
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground mustard
  • 1/2 tsp. Tabasco sauce, or to taste
  • 1/4 tsp. cayenne pepper, or to taste

Directions

  1. Preheat oven to 300°F.
  2. Place the pecans in a large mixing bowl.
  3. In a small sauce pan, melt the butter. Whisk in the Worcestershire sauce, salt, garlic powder, ground mustard, Tabasco, and cayenne.
  4. Pour the butter mixture over the pecans and stir until well combined. Taste a pecan and add more Tabasco or cayenne if desired.
  5. Arrange the pecans on a large sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning.
  6. Remove from the oven and cool completely, tossing occasionally, before transferring to an airtight container.

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[/recipe]

Adapted from a recipe by Nealey Dozier for ktchn.com

Try on a Tuxedo No. 4

Need a new riff on a martini? Well, maybe the word “need” is a bit too strong, but why not imbibe in one of these sophisticated libations? This is a tasty twist on a Dry Martini but it has no vermouth, it uses sherry instead, so it isn’t really a Dry Martini after all… do you really care?

A classic 19th century tipple that originated at the Waldorf-Astoria Bar in upstate New York, it is bone dry and aromatic with green grape, citrus and mineral notes, and garnished with orange peel. Alternatively, you may consider dressing this cocktail with an olive, as one suits it.

recipe title=”Tuxedo No. 4 Cocktail” servings=”1″ time=”2 min” difficulty=”easy”]

Ingredients

  • 2 1⁄2 oz. dry gin
  • 1⁄2 oz. fino sherry
  • 3 dashes orange bitters
  • Strip orange peel, for garnish

Directions

  1. Add gin, sherry and bitters to a cocktail shaker filled with ice.
  2. Shake vigorously until very cold.
  3. Strain into a coupe glass and garnish with orange peel.

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[/recipe]

Mediterranean Shrimp and Scallop Soup

In just over an hours time, you can enjoy this lovely, nutrient-packed Mediterranean soup. We substituted 8 ounces of cod for a half pound of the shrimp, giving us a trio of seafood. Typically, we would use our own homemade shellfish stock, but since we were plum out, we incorporated a mix of bottled clam juice and boxed seafood broth.

First, you’ll give the scallops a quick sear in a hot pan. Next, you’ll sear your shrimp in the same pan for about 2 minutes, you want to see some pink but don’t worry about fully cooking it yet. Remember, you will be adding the seafood to the hot soup later, so don’t overcook the shrimp. In addition to the aromatics and fresh herbs, fresh lemon juice is the perfect finishing touch.

The original recipe indicated that it would take 35 minutes from prep through to finished soup. Unless you are a samurai chef, it’s not possible. It took me at least 35 minutes just to do the prep alone. Plus, more time was needed for the liquid to return to a boil in a couple of instances. So plan on a minimum of about 70 minutes.

We served ours with toasted garlic bread nuggets and a side salad.

Mediterranean Shrimp and Scallop Soup

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients

  • 8 oz. sea scallops
  • Salt and black pepper
  • Extra virgin olive oil
  • 1 lb. shrimp, peeled and deveined, cut in 3 pieces each
  • 8 oz. cod, cut into 1-inch chunks
  • 1 green bell pepper, cored, chopped
  • 1 red or yellow bell pepper, cored, chopped
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, peeled, minced
  • 3 Tbsp. tomato paste
  • 1 Tbsp. dried oregano, divided
  • 3 8-oz. bottles clam juice
  • 1 qt. seafood broth
  • 2 15-oz cans diced tomato
  • 1 cup orzo pasta
  • 6 oz. baby spinach
  • 1 cup chopped fresh parsley leaves
  • 1 cup chopped fresh dill, stems removed
  • 1 lemon, juice of
  • Crushed red pepper flakes, optional

Directions

  1. If using scallops, pat them dry and season with salt and pepper.
  2. In a cast iron skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering. Gently add the sea scallops. Sear for about 1 ½ minutes on each side. Scallops should form a golden brown crust. Sprinkle a large pinch of dried oregano. Quarter each scallop and transfer to a dish and set aside for now.
  3. To the same cast iron skillet, add a little more extra virgin olive oil if needed. Again heat over medium-high until shimmering but not smoking. Add the shrimp; sear for about 2 minutes on both sides. You want to see some pink, but don’t worry about fully cooking it (you will finish cooking it in the soup.) Remove from the heat and sprinkle a generous pinch of dried oregano.
  4. In a medium heavy cooking pot, heat 1 tablespoon extra virgin olive oil on medium-high. Add the chopped peppers, onions, garlic, tomato paste, salt and the remaining dried oregano. Cook for 5 minutes, stirring occasionally.
  5. Add the seafood broth and clam juice and bring to a boil. Add the diced tomatoes. Cook on medium-high for 3-5 more minutes.
  6. When the liquid returns to a boil, add the orzo pasta. Turn heat down to medium and cook for 8 minutes until orzo is tender. Add the cod about 4 minutes after you stir in the orzo.
  7. Stir in the baby spinach, parsley, dill, and lemon juice.
  8. Finally, stir in the scallops and shrimp to warm through (about 1 to 2 minutes.) Taste and adjust seasoning to your liking. Add crushed red pepper flakes for some heat, if you like. Serve with your favorite crusty bread.

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Adapted from a recipe by Suzy Karadsheh