Monthly Archives: February 2023

Rolled Boneless Leg of Lamb with Green Herb Stuffing

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Here is the quintessential roast lamb recipe for a sit-down Sunday dinner party, or family supper. From Molly Stevens “All About Roasting” cookbook—a cherished favorite of ours—this compact bundle of tender, flavorful meat serves 6 on the smaller leg of lamb, or up 10 with a 4 1⁄2 pounder like ours, and all without breaking the bank. (BTW, Costco has real good prices on different cuts of lamb.)

This recipe goes beyond the pure and simple method of just seasoning with salt and pepper. The flavor is bumped up by smearing the butterflied piece of meat with an herb paste, tying it back into a bundle, and roasting for about 1 hour. Our leg of lamb weighed in at 4.8 pounds, so quite a bit larger than the recipe called for. But by cooking it in a convection oven, the roasting time didn’t take much longer.

It also made for more servings; which was a good thing because son David and his buddy Mike came over to help lug stuff out of our basement, and they stayed for dinner. The meat was paired with twice-baked potatoes and asparagus bundles wrapped in bacon. Let’s just say, they don’t have “shy” appetites, and they got a doggy bag to take home with them.

Rolled Boneless Leg of Lamb with Green Herb Stuffing

  • Servings: 6 to 8
  • Difficulty: easy
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Ingredients

  • One 2 1⁄2- to 3-pound butterflied leg of lamb
  • Kosher salt and freshly ground black pepper
  • 1⁄2 cup chicken or beef broth, preferably homemade
  • 1⁄4 cup dry white wine, or dry white vermouth

Directions

  1. Lay the lamb out flat on a cutting board. Arrange it so the cut side is down and the outside faces up. If there is more than a 1⁄8-inch scant layer of fat, pare it down with a sharp, thin-bladed knife till it just barely covers the meat. Flip the meat and trim away any large clumps of fat from the cut side.
  2. Follow the directions below to make the herb stuffing. Make sure the lamb is skin side down and spread with herb paste.
  3. Roll the lamb into a cylinder so that the grain of the meat runs the length of the roast. Using kichen string, secure the roll by tying loops of string at 1 1⁄2-inch intervalls along its length.
  4. Finish by weaving a long loop of twine through the crosswise loops.
  5. Position a rack in the lower third of the oven and heat to 350°F (235° convection).
  6. Place the lamb on a shallow roasting pan or a heavy-duty rimmed baking sheet just a bit larger than the meat. Roast until an instant-read thermometer inserted into the lamb reaches 120-125° for rare; 130° for medium.
  7. Transfer the leg to a cutting board, preferably one with a trough, and let the meat rest for 20-30 minutes.
  8. If the pan drippings look appealing, and you want to make a pan sauce, start by tilting the and pouring or spooning off the clear fat, stop before you discard any of the drippings, even if this means leaving some fat.
  9. Add the broth or water and the white wine or vermouth. Heat over medium heat, scrapping up the drippings with a wooden spoon. Transfer the sauce to a small saucepan and simmer over medium-high heat until slightly reduced, about 4 minutes. If it seems a bit watery, simmer a bit longer.
  10. Carve the meat into thick or thin slices as you like, removing the kitchen string as you go. Add any carving juices to the sauce and serve.

Green Herb Stuffing

This piquant, verdant stuffing enhances the rich flavor of the lamb and provides a visual contrast to the rosy meat.

Ingredients

  • 3 garlic cloves
  • 1 cup loosely packed fresh flat-leaf parsley
  • 1⁄4 cup loosely packed fresh mint leaves
  • 1 Tbsp. fresh oregano or marjoram leaves
  • 2 anchovy fillets, coarsely chopped
  • 1 tsp. cracked black pepper
  • Kosher salt and freshly ground black pepper
  • 1⁄4 tsp. crushed red pepper flakes
  • 2 Tbsp. extra-virgin olive oil

Directions

  1. Start the food processor, and with the motor running, drop in the garlic cloves. When finely minced, stop the motor, remove the top, scrape down the sides of the bowl, and add the parsley, mint, oregano, anchovies, cracked black pepper, 3⁄4 teaspoon salt, and red pepper flakes.
  2. Arrange the butterflied leg of lamb skin side down, and spread the herb stuffing all the way to the edges, rubbing it in with your hands to get into any crevices or gaps. Roll and tie the roast with kitchen twine. Gather any herb paste that falls out during rolling and tying and rub it over the surface of the lamb.
  3. Follow the above instructions from Step 5 for roasting the stuffed leg.

http://www.lynnandruss.com

Recipes from “All About Roasting” by Molly Stevens

Mediterranean Shrimp with Bell Peppers

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Are you a shrimp fan? Then you’ll love this quick and easy shrimp recipe, prepared Mediterranean-style—so it is also healthy. Garlic shrimp cooked in a light white wine and olive oil sauce with red onion, bell peppers, tomatoes, and some tasty spices. What’s not to like?

The original recipe used only a half each of the red onion and yellow and green bell peppers, plus only a cup of the canned diced tomato. We used the full amount of each one which enlarged the serving size and pumped up the healthy nutrients. All changes are noted in the ingredients list below.

Another change we made was using our homemade shellfish stock in place of the chicken broth. Again, more flavor, plus it keeps the dish meatless. Serve over rice as we did, or select a pasta or another favorite favorite grain.

Mediterranean Shrimp with Bell Peppers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 ¼ lb. large shrimp or prawns, peeled and deveined
  • 1 Tbsp. all-purpose flour
  • 1 to 2 tsp. smoked Spanish paprika
  • ½ tsp. each salt and pepper
  • ½ tsp. ground coriander
  • ¼ tsp. cayenne
  • ¼ tsp. sugar
  • 1 Tbsp. butter (ghee clarified butter is preferable)
  • 3 Tbsp. Extra virgin olive oil
  • 1 red onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 green bell pepper and 1 yellow bell pepper, cored and sliced
  • 1 14.5 oz. can diced tomato
  • ⅓ cup shrimp or vegetable broth
  • 2 Tbsp. dry white wine
  • 2 Tbsp. fresh lemon juice
  • ⅓ cup chopped parsley leaves

Directions

  1. Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper,  coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
  2. In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the red onion and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.)
  3. Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
  4. Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange. 
  5. Finally, stir in the chopped fresh parsley and serve.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Roasted Turkey Meatballs With Mozzarella and Scallions

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These meatballs are straightforward to make and a welcome addition to many meals. The combination of mozzarella, scallions and jalapeño is cheerfully reminiscent of jalapeño poppers, and those ingredients—along with crushed Ritz crackers instead of bread crumbs — add fat and moisture for tenderness (which also makes them irresistible to nibble on while making dinner).

Our jalapeños were the size of small cucumbers, so our better judgement told us to use only one of them. In the end, the balls were only slightly spicy. But if you just can’t take any level of heat, omit the jalapeño(s) for a milder meatball.

You can eat these with Italian, Mexican or Middle Eastern flavors; their versatility is limitless. Dip them into green sauce, ketchup or tahini; swaddle them in tortillas, pitas or hero rolls; or plop them on top of rice, refried beans, mashed sweet potatoes or sturdy salad greens. In the end, we paired them with a curly pasta shape, and a favorite jarred marinara sauce.

TIP: We used individually-wrapped 1-ounce pieces of mozzarella and shredded them on a box grater, and it worked great.

Roasted Turkey Meatballs With Mozzarella and Scallions

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup crushed buttery crackers, like Ritz
  • 1 large egg
  • 1½ tsp. ground cumin
  • Kosher salt (such as Diamond Crystal) and black pepper
  • 6 scallions, coarsely chopped
  • 2 jalapeños, seeded if desired, coarsely chopped
  • 1 lb. ground turkey
  • 2 oz. chopped mozzarella, preferably fresh (about ½ cup)

Directions

  1. Heat the oven to 425 degrees and line a sheet pan with parchment paper.
  2. In a large bowl, stir together the cracker crumbs, egg, cumin, 1 teaspoon salt and a few grinds of pepper until a paste forms. Stir in the scallions and jalapeños, if using (reserve a little of each for garnish, if you like).
  3. Add the turkey and use your hands to mix until combined. Add the mozzarella and mix just until combined. The mixture will be loose and sticky.
  4. Using wet hands, roll into 12 meatballs (3 tablespoons each) and place on the prepared sheet pan. Bake until cooked through and bottoms are golden, 15 to 20 minutes.
  5. Garnish with optional reserved scallions and jalapeños, if you like.

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Recipe by Ali Slagle for NYTimes Cooking

Steak Au Poivre

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Bringing back a classic. Want to impress your significant other with an impossibly fancy-sounding dish that really isn’t all that complicated? Then Steak Au Poivre (pronounced oh-pwav) is your guy, …er recipe. Even though we made it for our Valentine’s dinner, you can make it for any special occasion, or just because.

Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal. Essentially it is a sautéed steak, with a quick pan sauce. This version made with black peppercorns tastes bright but not overpoweringly peppery or boozy.

Although the classic cut of beef for this dish is filet mignon, other cuts of boneless steak can be prepared au poivre, including boneless ribeye, strip steak (our choice), or sirloin. Just remember, a bad or tough steak will still be tough, so select a decent piece of beef with good marbling. It’s best if you season the raw steaks with salt and pepper then place them on a rack without covering in the fridge for 8 up to 24 hours. Take them out of refrigerator 1 hour before cooking.

Because pepper is such an important part of the dish (at least one teaspoon of whole peppercorns per steak), it’s applaudable to splurge on high quality peppercorns. Crush the peppercorns with a light hand. They should be “just-cracked” into big pieces, so it’s best to use a mallet, or mortar and pestle, but not a pepper grinder. The au poivre sauce is made from pan drippings, liquor, and cream.

Steak Au Poivre

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 1½”-thick New York strip steaks (about 1½ lb. total)
  • Kosher salt, freshly ground pepper
  • 1 Tbsp. whole black peppercorns
  • 2 Tbsp. vegetable oil
  • 4 Garlic cloves, 2 smashed, 2 thinly sliced
  • 3 Sprigs thyme
  • 3 Tbsp. unsalted butter, divided
  • 1 Large shallot, finely chopped
  • ⅓ cup cognac, dry sherry, or brandy
  • ½ cup heavy cream
  • Flaky sea salt

Directions

  1. Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
  2. Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
  3. Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
  4. Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
  5. Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
  6. Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
  7. Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt. 

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Adapted from recipe in “Cook This Book” by Molly Baz

Tex-Mex Chili

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Well, it was the biggest football game of the year—”Super Bowl 57″—and our hometown Eagles team were part of the action, so we wanted to make it an authentic culinary experience, even if it was just the two of us. When we think football, our minds conjure up certain food items that are iconic stalwarts of the game celebration. To us that might mean spicy wings, soft pretzels with mustard, loaded nachos, buffalo chicken dip, bacon-wrapped jalapeño poppers, and of course chili with all the fixins’.

Over the decades we’ve made many a chili recipe with as many variations as there are football fans. This one by Pati Jinich is worth the effort. She is a Mexican chef, TV personality, cookbook author, educator, and food writer. Pati is best known for her James Beard Award-winning and Emmy-nominated public television series Pati’s Mexican Table. So she has some hefty credit backing up her authority on the chili issue.

Chili is a hearty and flavorful crowd-pleaser that’s perfect all winter long, not just on football Sundays. As is typical, we did make a few tweaks. Number one, we used an entire large jalapeño, not just a mere tablespoon’s worth. Secondly, the stew beef was not tender after one hour (no surprise there), so we simmered, uncovered, for another hour before adding the beans. It then takes another 45 minutes to an hour for the beans, covered on low with a gentle simmer, stirring every once in a while.

Alas, our team lost the Super Bowl, but the chili was a clear winner!

Tex-Mex Chili

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. vegetable oil, plus one Tbsp. set aside
  • 1 lb. beef stew meat, cubed into 1-inch chunks
  • 1 lb. ground pork or beef
  • 1 tsp. kosher salt, or more to taste
  • 1/4 tsp. freshly ground black pepper, or more to taste
  • 1 large white onion, chopped
  • 1 red bell pepper, chopped
  • 1 Tbsp. chopped jalapeño, seeding optional
  • 4 cloves garlic, finely chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. paprika
  • 1 tsp. chili powder, such as ancho or chipotle chili powder
  • 1 Tbsp. chipotle chiles in adobo sauce, or more to taste
  • 1/2 tsp. cumin
  • 1 tsp. dried oregano
  • 1 Tbsp. tomato paste
  • 1 28-oz. can crushed tomatoes
  • 1 Tbsp. dark brown sugar
  • 1 Tbsp. distilled white vinegar
  • 4 cups beef stock
  • 2 15-oz. cans pinto beans, drained and rinsed

To Garnish

  • Sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions, sliced thin

Directions

  1. In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns. Remove meat from pot, set aside.
  2. Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften.
  3. In the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  4. Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit.
  5. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the browned meat back into the pot, cover and cook for another hour.
  6. Next, add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for 45 minutes to an hour, stirring every once in awhile.
  7. Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

http://www.lynnandruss.com

Original recipe by Pati Jinich

Eintopf: Braised Short Ribs with Fennel, Squash and Sweet Potato

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It’s a German thing. Although, after reading the ingredients, it seems to be a mash-up of Italian, Asian and German. Typically this traditional German stew includes bratwurst and sauerkraut, but most notably is how it’s cooked. Eintopf translates to “one pot”—a magic word to most home chefs.

This particular recipe, made with bone-in short ribs, is braised until the meat melts off the bone. Fennel — fresh bulb and dried seeds — stars in the braise, while the fronds are sliced for garnishing. Every bite of this stew bursts with flavor, and, as is the case with so many one-pot meals, this dish will only improve with time as all the ingredients sit and mingle.

Using Japanese white sweet potatoes was a new one on us, and we were surprised to see them at our local supermarket. However, they were on the small side so we bought, and used, two.

Now, we made one major alteration. And that is after you drain out the vegetable solids from the pot DO NOT discard the flavorful veggies, blasphemy! Use an immersion blender on the solids and add them to the liquid broth after you discard the surface oil. This not only enhances the flavor profile, but also gives the stew some heft instead of a brothy base.

And you just might about faint when you go to buy the short ribs, the cost had us shell-shocked, and may be prohibitive for some. So go ahead and use chuck roast in its place if necessary.

Eintopf: Braised Short Ribs with Fennel, Squash and Sweet Potato

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 4 lbs. meaty, bone-in short ribs, cut into single-bone portions
  • Salt
  • 1 Tbsp. neutral oil, such as grapeseed, canola or vegetable oil
  • 1 small fennel bulb, trimmed and chopped (about 2¼ cups), top with fronds separated from bulb and thinly sliced
  • 6 shallots, peeled and halved lengthwise
  • 6 garlic cloves, smashed and peeled
  • 1 tsp. fennel seeds, crushed
  • ½ tsp. ground turmeric
  • 1 (28-oz.) can whole peeled tomatoes
  • 4 cups chicken stock
  • 1 white sweet potato, such as Japanese sweet potatoes, peeled and cut into 2-inch pieces, or use an orange sweet potato (2 loose cups)
  • ½ small butternut squash (about 1 lb. 3 oz.), seeds removed, peeled and cut into 2-inch pieces
  • 1 14½-oz. can full-fat coconut milk
  • 1 tsp. freshly ground black pepper
  • 1 1-inch piece fresh ginger, scrubbed and grated
  • 4 cups torn or cut fresh greens, such as kale, mature spinach, mustard greens or dandelion greens
  • Warm crusty bread, for serving

Directions

  1. Season the short ribs with a sprinkle of salt on all sides. Heat the oil in a large Dutch oven set over medium-high. Working in batches if necessary, brown the tops and sides of short ribs, about 3 minutes per side. Transfer to a large plate and repeat the browning process with the remaining ribs.
  2. Heat the oven to 350 degrees. Pour off all but 2 tablespoons of fat from the pot. Add the chopped fennel bulb, (reserve the top and fronds for garnish), shallots and garlic to the pot, season with salt, and toss to coat in the pan drippings. Sauté over medium-high heat, stirring frequently until softened, 3 minutes.
  3. Add the fennel seeds and turmeric, and cook until fragrant, 1 minute. Add the tomatoes and break apart the whole pieces with a wooden spoon or other cooking utensil. Cook until the tomato juices are thickened, about 6 minutes.
  4. Return the browned short ribs, bone side up, to the pot along with any drippings from the plate. Pour in the chicken stock and bring up to a simmer. Cover and transfer pot to the oven. Braise until the meat is tender, but not falling off the bone, about 2 to 2½ hours.
  5. Increase the oven temperature to 375 degrees. Transfer the cooked short ribs to a plate. Using a colander or sieve set over a bowl, drain out the vegetable solids from the pot and discard (or not, see note above about using an immersion blender), reserving the liquid broth. Skim off and discard as much oil as you can from the surface of the liquid using a spoon or a ladle. (You should have about 3 to 4 cups of broth.)
  6. Return the broth to the pot, add the potato and squash, and pour in the coconut milk. Season to taste with salt and the 1 teaspoon black pepper. Add the ginger and return the short ribs to the pot, nestling the pieces between the vegetables so that the meat is mostly submerged in the liquid. Return the pot to the oven and braise uncovered until the potato and squash are tender, the meat is falling off the bone, and the liquid is slightly reduced, 50 minutes to 1 hour.
  7. On the stovetop but off heat, stir in the greens: The heat from the stew should gently wilt the leaves. Top with the thinly sliced fennel top and fronds. Serve hot in bowls with warm crusty bread for dipping.

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Recipe by Yewande Komolafe for NYTimes Cooking

Braised Tuna Puttanesca with Lemon-Garlic Rice

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Did you know that Puttanesca sauce originated in Naples Italy? The name derives from the Italian word puttana which translates roughly to “lady of the night,” or “in the style of the whore.” Puttana in turn arises from the Latin word putida which means stinking. It’s a wonder how this tasty dish became associated with such sordid content, but I’ll leave you to research that aspect… There is a lot of disagreement about the origins, and the authorities on Italian food seem to be wary of making a definitive statement about it.

OK, so let’s get to the delicious recipe. Puttanesca is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil; we used cilantro for a change of pace. This particular version leaves out the anchovies, but you could easily add some in if desired.

It is an easy sauce, briefly cooked, and is very fragrant and spicy. We paired it here with a Lemon-Garlic Rice, but fell free to use a simple steamed rice.

Braised Tuna Puttanesca

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion, thinly sliced
  • 2 Tbsp. garlic, minced
  • 28-oz. can whole tomatoes, crushed with hands
  • 1/4 cup capers, rinsed
  • 1/3 cup pitted olives, black or green, or a mix, sliced
  • Pinch red pepper flakes
  • 1 1/2 cups dry white wine
  • 4 tuna steaks, about 6 oz. each
  • 1/4 cup cilantro, chopped
  • 1/4 cup slivered almonds, toasted
  • Lemon Garlic Rice (see recipe below)

Directions

  1. Heat oil in large saute pan. Add onions and cook for about 4 minutes.
  2. Add garlic and cook 1 minute. Add tomatoes; saute until softened, about 3 minutes.
  3. Add capers, olives, pepper flakes and wine. Bring to simmer. Add tuna steaks. Reduce heat to low. Cover and simmer for 10-15 minutes. Remove tuna and keep warm.
  4. Reduce sauce to desired consistency. Stir in cilantro. Serve tuna with warm sauce and sprinkle with slivered almonds.
  5. Serve with Lemon Garlic Rice, (see recipe below).

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Lemon-Garlic Rice

Lemon-Garlic Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup onion, minced
  • 2 Tbsp. garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups water
  • Pinch salt
  • 1/2 lemon, juiced
  • 2 Tbsp. chopped cilantro
  • 1 lemon, zested
  • Black pepper

Directions

  1. Heat oil in saucepan over medium high heat. Add onion and cook until soft.
  2. Add garlic and cook one minute.
  3. Add rice and toss to coat with oil. Add water, a pinch of salt and lemon juice. Bring to a boil. Cover and reduce heat to low. Simmer until all liquid is absorbed.
  4. Remove from heat, fluff with fork, toss with lemon zest and chopped cilantro. Season to taste with salt and pepper.

http://www.lynnandruss.com

Chicken Teriyaki Rice Bowls

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Contrary to popular belief, “teriyaki” refers not to a sauce, but a technique. In this recipe, chicken thighs are briefly marinated and tossed with a little cornstarch before they’re cooked in a skillet. The meat is seared or broiled, then given a lustrous shine with a glaze of soy, mirin and sugar.

We happened to have one-pound packages of chicken thighs in the freezer so we thawed one of them. It is less that the 1 1⁄2 pounds called for, but since it was just the two of us, we figured it was plenty. We probably could have gotten away with cooking the chicken in one batch instead of two. All of the other ingredient amounts were kept as is.

Don’t forget to drain the chicken before coating it with cornstarch. Excess liquid will cause splattering during cooking. “Donburi” refers to individual one-bowl meals of rice with various toppings. To complement the chicken and add texture and freshness to the donburi, we also threw together a simple cabbage slaw.

Chicken Teriyaki Rice Bowls (Donburi)

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. sake, divided
  • 4 Tbsp. plus 1 tsp. soy sauce, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
  • 1/4 cup mirin
  • 2 tsp. white sugar
  • 1 Tbsp. finely grated fresh ginger
  • 1 1/2 cups finely shredded green cabbage
  • 3 medium scallions, thinly sliced on bias
  • 2 tsp. unseasoned rice vinegar
  • 1/4 tsp. toasted sesame oil
  • 2 Tbsp. cornstarch
  • 4 tsp. grapeseed or other neutral oil, divided
  • 4 cups cooked Japanese-style short-grain rice, hot

Directions

  1. In a medium bowl, whisk together 3 tablespoons of the sake and 1 teaspoon soy sauce. Add the chicken and toss. Let stand at room temperature for 20 minutes or cover and refrigerate for up to 2 hours.
  2. Meanwhile, in a small saucepan over medium, combine the remaining 1 tablespoon sake, 3 tablespoons of soy sauce, the mirin and sugar. Cook, stirring, until the sugar is dissolved, about 1 minute. Off heat, stir in the ginger; set aside.
  3. In a medium bowl, toss the cabbage and scallions with the remaining 1 tablespoon soy sauce, the rice vinegar and sesame oil. Set aside.
  4. Drain the chicken in a fine mesh strainer. Wipe out the bowl, then return the chicken to it. Sprinkle with cornstarch and toss to coat.
  5. In a 12-inch nonstick skillet over medium-high, heat 2 teaspoons of the oil until beginning to smoke. Add half the chicken in an even layer and cook without stirring until well browned on the bottom and the edges turn opaque, 3 to 4 minutes.
  6. Flip and cook without stirring until well browned on the second side, about another 3 minutes. Transfer to a clean bowl and repeat with the remaining 2 teaspoons oil and remaining chicken.
  7. Wipe out the skillet, then return the chicken to the pan. Pour in the soy sauce-ginger mixture and stir to coat. Cook over medium-high, stirring, until the liquid is syrupy and the chicken is glazed, about 2 minutes. Remove from heat.
  8. Divide the rice among 4 bowls. Top with the cabbage mixture and chicken.

http://www.lynnandruss.com

Original recipe by Julia Rakow for Milk Street

Roasted Chicken with Avocado-Cilantro Sauce and Cumin Rice with Caramelized Onions

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Let me just say, to die for! Venezuelan guasacaca, a bright, tangy sauce made from avocados, herbs and mild green chilies, is a standard accompaniment to grilled meats and chicken, and it is amazing. Here, we simply roast bone-in chicken thighs and/or breasts in a hot oven—it’s that simple. The cool, creamy avocado sauce is a perfect contrast to the golden brown, crisp-skinned meat.

We used a combination of breasts and thighs, and if you do the same, cut the breast halves in half again so they are uniform size to the thighs. The jalapeño, even though quite large, provided just a slight bit of heat because it was seeded and stemmed.

If you so choose, make the accompanying basmati rice dish. The grains do not stick together making it light and fluffy, and is a wonderful pairing with the chicken. Each dish taking about the same amount of time to cook.

Roasted Chicken with Avocado-Cilantro Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 lbs. bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry
  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 2 ripe avocados, halved, pitted and peeled
  • 1 1/2 cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve
  • 1 jalapeño chili, stemmed and seeded
  • 1/2 medium white onion, roughly chopped
  • 3 Tbsp. white vinegar
  • Optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

Directions

  1. Heat the oven to 450°F with a rack in the middle position.
  2. On a rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes.
  3. Remove from the oven and let rest for 10 minutes.
  4. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes.
  5. Transfer the chicken to a platter and pour over any accumulated juices. Sprinkle with chopped cilantro and serve with the sauce.

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Recipe by Courtney Hill for Milk Street

Cumin Rice with Caramelized Onions

This unique rice dish is especially delicious and incorporates deeply caramelized onions. Their rich savory-sweetness is a perfect complement to the earthy cumin and nutty, aromatic basmati rice. Made with simple pantry staples, it’s an easy yet flavor-packed side, ideal for pairing with any roasted or grilled vegetables or meat as well as with curries or dal.

Cumin Rice with Caramelized Onions

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. ghee OR salted butter, cut into 3 pieces, divided
  • 2 medium yellow onions, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 tsp. cumin seeds
  • 2 cardamom pods
  • 1 1/2 cups basmati rice, rinsed and drained
  • Chopped fresh cilantro, to serve (optional)

Directions

  1. In a large saucepan over medium-high, melt the ghee. Add the onions and ½ teaspoon salt. Cook, stirring occasionally to start and more often once browning begins, until the onions are deeply caramelized, 10 to 15 minutes; reduce the heat if the onions brown very unevenly or too quickly.
  2. Add the cumin and cardamom; cook, stirring, until fragrant, about 1 minute. Stir in the rice, 2 cups water and 1 teaspoon salt. Bring to a simmer over medium-high, then reduce to low, cover and cook without stirring until the rice has absorbed the liquid, 15 to 18 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  3. Using a fork, fluff the rice; remove and discard the cardamom. Taste and season with salt and pepper. If desired, serve sprinkled with cilantro.

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Adapted by a recipe from Dimitri Demopolous for Milk Street

Minestra Maritata

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Not the Italian wedding soup of meatballs, greens and pasta that’s popular in the U.S., the name of the dish on which this recipe is based is Minestra Maritata, which translates from the Italian as “married soup.” Although the two do share similarities.

As in Naples, the meats in this recipe are bone-in cuts of beef and pork that give the broth richness and body. But for easier eating, after cooking shred the meat and discard the bones. Pancetta also simmers in the mix along with a piece of Parmesan rind, each lending even more savoriness to the broth. Although at the end, we did NOT discard the pieces of pancetta–what a waste!

The “marriage” of cooked greens and broth is what gives the dish its name. The vegetables are directly simmered in the broth. Rabe offers an assertive bitterness that nicely balances the richness of the soup; escarole (our choice) is milder and cooks down to a silky, supple texture. Warm, crusty toasted garlic bread is the perfect accompaniment.

Don’t bother with precision when prepping the onion, carrots and celery. The aromatics are simmered in the broth for flavor, but later are scooped out and discarded. If using escarole, be sure to wash it thoroughly as the frilly leaves tend to trap a good amount of grit.

Minestra Maritata

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 8 oz. pancetta, chopped
  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and roughly chopped
  • 1 medium celery stalk, roughly chopped
  • 4 medium garlic cloves, smashed and peeled
  • 3 Tbsp. tomato paste
  • ½-¾ tsp. red pepper flakes
  •   Kosher salt and ground black pepper
  • 4 bay leaves
  •   2½-1b. rack pork baby back ribs, cut into 3 sections between the ribs
  •   1-lb. bone-in beef shank (1 to 1½ inches thick)
  • 1 2-inch piece Parmesan cheese rind, plus finely grated Parmesan, to serve
  • 1 bunch broccoli rabe, trimmed and roughly chopped, or 1 large head escarole, chopped, or a combination
  • ½ cup lightly packed fresh basil, chopped

Directions

  1. In a large Dutch oven, combine the pancetta and oil. Cook over medium-low, stirring occasionally, until the pancetta begins to brown, about 10 minutes. Increase to medium, stir in the onion, carrots and celery, then cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
  2. Add the garlic, tomato paste, pepper flakes and 1 teaspoon salt; cook, stirring, until the tomato paste begins to stick to the pot and brown, 1 to 2 minutes. Add 10 cups water (or a mixture of broth and water) and the bay, then bring to a boil over medium-high, scraping up any browned bits.
  3. Add the ribs, beef shank and Parmesan rind. Return to a simmer, then cover, reduce to medium-­low and cook, stirring occasionally, until a skewer inserted between the pork ribs and into the meat on the shank meets no resistance, about 2 hours. Remove from the heat.
  4. Using tongs, transfer the ribs and shank to a large bowl; set aside to cool. Meanwhile, using a slotted spoon, remove and discard the solids from the broth (keeping the larger chunks of pancetta, if desired). Tilt the pan to pool the liquid to one side, then use a wide spoon to remove and discard as much fat as possible from the surface of the liquid.
  5. When the meats are cool enough to handle, shred the beef into bite-size pieces, discarding the fat, bone and gristle. Using a paring knife, cut the pork ribs between the bones to separate into individual ribs. Remove the meat from the bones and shred into bite-size pieces; discard the fat, bones and gristle. Set both meats aside.
  6. Bring the broth to a simmer over medium-high. Add the rabe (or escarole) to the pot and cook, stirring often, until tender, 5 to 7 minutes. Stir in the shredded meats and cook, stirring, until heated through, about 2 minutes.
  7. Off heat, stir in the basil, then taste and season with salt and black pepper. Serve with grated Parmesan on the side.

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Original recipe by Diane Unger for Milk Street

Pepper Steak Stir-Fry

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The Hubs was recently gifted the cookbook “The Wok” by J. Kenji Lopez-Alt. Stir-fries are one of our favorite go-to dinners when we crave something quick and healthy, so this was a welcome addition to our culinary library. The Pepper Steak recipe was the first dish we tried and if the rest of them follow suit, they all promise to be winners!

Make sure to to follow the instructions for marinating and massaging the beef—it makes a tremendous difference in the tenderness of the steak. And if you have leftovers, they were just as tasty as the first time!

Pepper Steak Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
  • 1/4 cup soy sauce (divided)
  • 1/3 cup Shaoxing wine or dry sherry (divided)
  • 2 Tbsp. cornstarch
  • 1/3 cup low-sodium homemade or store-bought chicken stock
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sugar
  • 1 Tbsp. freshly ground black pepper
  • 1 large green bell peppers, cored and cut into 1-inch squares
  • 1 large red bell pepper, cored and cut into 1-inch squares
  • 1 large onion, cut into 1/4 to 1/2-inch strips from pole to pole
  • 2 medium cloves garlic, finely minced
  • 2 tsp. finely minced fresh ginger
  • 3 scallions, whites only, finely minced, green parts for garnish if desired
  • 4 Tbsp. vegetable, peanut, or canola oil
  • Kosher salt to taste
  • Steamed rice, prepared as per package directions

Directions

  1. For the Beef: Place the beef in a medium bowl, cover with cold water and vigorously agaitate it. Drain through a fine mesh strainer set in the sink and press on the beef with your hands to remove excess water.
  2. return the beef to the bowl, add the baking soda, and vigorously massage the baking soda into the meat, lifting the meat, throwing it down and squeezing it for 30-60 seconds.
  3. dd the soy sauce , wine, sugar, and cornstarch and roughly work the marinade into the meat for at least 30 seconds. Set aside to marinate for 15-20 minutes.
  4. For the Sauce: Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining Shaoxing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.
  5. For the Stir-fry: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute.
  6. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef.
  7. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve over steamed rice.

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Recipe from “The Wok” by J. Kenji Lopez-Alt

Savory Mushroom and Leek Galette

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Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that’s perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd. Making this savory galette is super simple and requires no pie pan or any special equipment.

While you can use any type of mushrooms for this galette, baby portobello and cremini are two great choices—and it was what we used. If you can, add more than one type of mushroom for a depth in flavor. And if you are feeling a bit adventurous, feel free to switch up the filling by adding some caramelized onions, spinach, kale, or even small broccoli florets. Personally, we thought it was great as is!

When folding the crust over, remember that you’re just creating a little edge and the center filling should be visible. With the filling on the pie dough, be sure to leave an edge of 1″ or so without any filling, to later fold the dough over. Be sure to spread the filling evenly as well for better baking.

Nutritional yeast was new to me (but not The Hubs). It, affectionately called “nooch” is a deactivated form of Saccharomyces cerevisiae, commonly known as baker’s or brewer’s yeast. The key word here is deactivated. Don’t try putting nutritional yeast in your next loaf of bread—it won’t make it rise! This funky, flaky yellow powder seems like a totally out-there ingredient, but today, it is used for making “cheesy” vegan sauces and dips, punching up popcorn, and adding savory flavor to soups, scrambles, and more. Who knew?

But the reasons to eat nooch go beyond its health benefits. Its flavor is nutty and savory, making it a delicious addition to all sorts of dishes. Most often, it’s used to add cheesy flavor to plant-based recipes like Vegan Mac and Cheese, creating the umami that Parmesan or cheddar cheese would add.

Between the two of us, we ate 3/4 of the galette with a side salad for dinner. If going to make as an appetizer, we suggest cutting the filling ingredients in half, otherwise it will be a bit wonky to try to eat.

Savory Mushroom and Leek Galette

  • Servings: 3-4 (6-8 as an appetizer)
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra virgin olive oil
  • 1 large leek (or two medium leeks, white parts only, finely chopped, about 3 cups)
  • Kosher salt and black pepper
  • ½ tsp. dried red pepper flakes
  • 1 lb. mushrooms (any kind, stemmed, cleaned, and roughly chopped, about 7 cups)
  • 3 fresh thyme sprigs, leaves only
  • ⅓ cup frozen peas
  • 9-inch pie dough round (store bought is fine)
  • 1 Tbsp. nutritional yeast
  • 1 large egg (whisked)
  • Flaky sea salt for sprinkling

Directions

  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper
  2. In a large skillet over medium heat, combine 3 tablespoon of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
  3. Push the leeks to the perimeter of the pan, then add the remaining 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
  4. Stir in the thyme and peas and cook another minute, folding in the leeks.
  5. Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
  6. Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
  7. Brush the dough with the whisked egg and sprinkle with the sea salt.
  8. Bake in the heated oven until the crust is golden, 20 to 25 minutes.
  9. Let cool about 5 minutes and then cut into 8 slices. Serve immediately.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh

Weeknight Beef Stroganoff

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Beef Stroganoff preparation varies significantly not only based on geography, but based on other factors as well, such as the cut of meat and seasonings selected. When looking for a “quick” version of Beef Stroganoff, we ended up creating a mash-up of several different ones put together.

Originally a Russian dish, it is made up of sautéed pieces of beef served in a sauce of mustard and sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. Mushrooms are common in most variants.

Although are several starches you could serve with it, we opted for old fashioned wide egg noodles. Try to time it so that the noodles are done just as the meat and sauce are finishing.

TIP: If you substitute yogurt for the sour cream, use full fat yogurt, and make sure to take the pan off the heat before stirring it in or it may curdle.

Weeknight Beef Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 Tbsp. butter, divided
  • Salt
  • Freshly ground black pepper
  • 1 1/2 lb. top sirloin or tenderloin, cut thinly into 1-inch wide by 2 1/2-inch strips long
  • 1/3 cup chopped shallots or onions
  • 2 cloves garlic, minced
  • 1 tsp. Worcestershire sauce
  • 8 oz. cremini mushrooms, sliced
  • 1/8 tsp. nutmeg
  • 1/4 cup white wine
  • 1/2 cup beef broth
  • 1/2 tsp. dry tarragon or 2 tsp. chopped fresh tarragon
  • 1 cup sour cream (full fat), at room temperature
  • 8 oz. large wide egg noodles, cooked according to package directions

Directions

  1. Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Working in 2 or 3 batches, add the strips of beef in a single layer with space between the strips. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a dish and set it aside. Repeat with remaining beef slices.
  2. In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings.
  3. In the same pan with the shallots, melt the remaining 2 tablespoons of butter. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
  4. Add 1/4 cup wine to deglaze the pan and loosen brown bits. Add 1/2 beef broth.
  5. Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef.
  6. Add salt and pepper to taste. Note that you will likely need more salt than you expect. Taste, and if it needs salt, add 1/2 teaspoon or more. Serve immediately over cooked egg noodles.

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