All posts by LynnHoll

About LynnHoll

I have been an artist and designer all my life incorporating graphic design for websites, gardens, publications, fabrics, interior design and cooking. I am now retired from my professional job, but still create artistic visions in all forms on a daily basis.

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. 

http://www.lynnandruss.com

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
  • Print

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.

http://www.lynnandruss.com

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).

http://www.lynnandruss.com

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.

http://www.lynnandruss.com

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.

http://www.lynnandruss.com

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.

http://www.lynnandruss.com

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.

http://www.lynnandruss.com

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
  • Print

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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Bolognese-Style Pork Cutlets

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WOW, just WOW! This meal was soooo delicious, we didn’t expect to like it as much as we did. Now it won’t make your dieting list or make the top 10 of your super-healthy menus, but for a special treat it can’t be beat! We paired ours with a healthy side salad and some roasted broccoli rabe therefore eliminating some of the guilt 😉 .

Pork tenderloin is similarly mild in flavor to veal, so it works in this riff on classic cotoletta alla bolognese. The pan-fried breaded cutlets are topped with salty, savory prosciutto and Parmigiano-Reggiano cheese. The pork tenderloin is pounded thin, and layered with the prosciutto slices onto the cutlets, under the breading, to better integrate them into the dish.

After frying, the crisp cutlets are placed in a pan with a bit of water and cooked just long enough to melt the cheese. For an extra-crisp crust, use Japanese-style, lightly-crushed panko breadcrumb. This method for melting the cheese keeps the bottoms of the cutlets crisp, and the lemon-spiked sauce, served on the side, brightens up all the rich, salty flavors.

The pieces end up being quite large, so in effect, you could possibly get two servings out of each cutlet. I for one, could not finish mine.

Make ahead: If you’d like it to be a less hectic process at dinner time, you can prepare the cutlets up to Step 3, and leave them in the refrigerator for several hours before moving on to Step 4. Also ahead of time, shred the Parmesan cheese, and make the sauce, which can be reheated as your are melting the cheese on the cutlets.

TIP: Don’t pound the pork without using plastic wrap. The plastic wrap prevents the meat pounder from sticking to the meat, thereby helping to avoid tears. This is especially important when the meat is pounded very thin, as it is here. After pounding the cutlets, season them only with pepper, not with salt, as the prosciutto and Parmesan provide lots of salinity. Finally, when adding the water to the pan of fried cutlets, make sure to pour it around them, not on them.

Bolognese-Style Pork Cutlets

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2½ cups panko breadcrumbs
  • Ground black pepper
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1¼ lb. pork tenderloin, trimmed of silver skin and patted dry
  • 4 slices prosciutto (about 2 oz. total)
  • 12 Tbsp. neutral oil, divided
  • 4 oz. Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
  • 4 Tbsp. (½ stick) salted butter, cut into 4 pieces
  • 3 medium garlic cloves, finely grated
  • ¾ cup chicken broth
  • 2 Tbsp. lemon juice, plus lemon wedges to serve

Directions

  1. Place the panko in a large a zip-close bag and seal. Run a rolling pin over the panko until finely crushed. Empty into a pie plate or wide shallow bowl, then stir in ½ teaspoon pepper. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork.
  2. Cut the pork tenderloin in half crosswise, making the tail-end slightly larger, then cut each piece in half lengthwise. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Repeat with the remaining pieces. Season both sides of each cutlet with pepper, then lay a prosciutto slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.
  3. One at a time, dredge the cutlets in the flour, turning to coat and shaking off any excess, then dip in the egg and, finally, coat with the panko, pressing so it adheres. Set the cutlets on a large plate. Refrigerate uncovered for 15 minutes. Set a wire rack in a rimmed baking sheet and place near the stovetop.
  4. In a 12-inch nonstick skillet over medium-high, heat 6 tablespoons of oil until barely smoking. Add 2 cutlets and cook until golden, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden, about 1 minute. Transfer to the prepared rack. Repeat with the remaining 6 tablespoons oil and remaining cutlets. Wipe out the skillet and set aside.
  5. Evenly sprinkle the cutlets with the Parmesan. Place 2 cutlets, cheese side up, in the same skillet, then set the pan over medium-high. Pour ¼ cup water around the cutlets, immediately cover and cook until the cheese has melted, the water has evaporated and the cutlets begin to sizzle, 1 to 2 minutes. Using a large spatula, return the cutlets to the rack and repeat with the remaining cutlets; tent with foil. Using paper towels, wipe out the skillet.
  6. In the same skillet over medium, melt the butter. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, then cook over medium-high, stirring occasionally, until reduced to about ⅓ cup, about 3 minutes. Off heat, stir in the lemon juice, then taste and season with pepper. Pour into a serving bowl. Transfer the cutlets to a platter and serve with the sauce and lemon wedges on the side.

http://www.lynnandruss.com

Original recipe by Diane Unger for Milk Street

Spicy Beef with Peanuts and Chiles

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Not a huge fan of take-out—although it does serve its purpose on occasion—here’s a stir-fry that will taste far better than any from the local Asian restaurant down the street. Yes, it is a bit prep-intensive, and uses several bowls, but well worth your time and effort. You could even do a lot of the prep earlier in the day, and throw it all together when ready to eat.

We paired the Spicy Beef with Peanuts and Chiles with a Rice Noodle Salad, that not only complimented the main dish, but shared many of the wonderful flavors. Even though the original recipe indicated to use a 12-inch skillet, next time we’ll use our wok. Keep in mind, you will probably need to sear the beef in two batches, so as not to steam the meat, but brown the slices.

The supermarket was not carrying either serrano or Thai chili peppers so we opted for Fresnos. As the recipe instructs, we did not discard the seeds, but if you can’t tolerate heat, you may want to scale back some, or omit altogether.

Our slices of flank steak measured about 1/4″-thick. If you prefer thinner slices, freeze the steak whole for about 15-20 minutes, then slice to your preferred width.

Spicy Beef with Peanuts and Chiles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 lb. flank steak, thinly sliced on the diagonal against the grain
  • 2 Tbsp. soy sauce
  • 2 tsp. fish sauce
  • 1/4 tsp. kosher salt
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. light brown sugar
  • 1/4 cup salted peanuts
  • 2 large shallots, coarsely chopped
  • 2 Thai or serrano chiles, stemmed and coarsely chopped (don’t seed)
  • 3 Tbsp. canola or peanut oil
  • 1/3 cup coarsely chopped fresh cilantro
  • 3 Tbsp. chopped fresh basil

Directions

  1. Toss the steak with 1 tablespoon of the soy sauce, 1 tsp of the fish sauce, and the salt.
  2. Combine the remaining 1 tablespoon soy sauce and 1 tsp fish sauce with 1 tablespoon of the lime juice and the brown sugar and set aside.
  3. Pulse the peanuts, shallots, and chiles in a food processor until finely chopped. Transfer to a small bowl.
  4. Set a wok or 12-inch skillet over medium-high heat until hot, about 1 minute.
  5. Add 1-1/2 tablespoon of the oil and once it’s shimmering, add the beef.
  6. Cook, stirring, until the beef just loses its raw appearance, about 2 minutes. Transfer to a plate.
  7. Reduce the heat to medium, add the remaining 1-1/2 tablespoon oil and the shallot mixture, sprinkle with salt, and cook, stirring, until the shallots are soft, about 2 minutes.
  8. Return the beef to the pan. Stir the soy mixture and add it, along with half of the cilantro and basil, and cook, stirring to let the flavors meld, 2 minutes.
  9. Serve sprinkled with the remaining lime juice, cilantro, and basil.

http://www.lynnandruss.com

Original recipe from the now defunct Fine Cooking

Rice Noodle Salad

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This Asian salad can stand on it’s own, perhaps with a smattering of chopped peanuts, or as a compliment to a heftier stir-fry such as the Spicy Beef with Peanuts and Chiles that we paired it with. To amp up the flavor, we increased the amount of grated ginger to 1 tablespoon, added 1 tablespoon of rice wine vinegar, and lots of chopped fresh basil.

You can use Southeast Asian rice sticks or Chinese cellophane noodles (made from bean starch) for this Thai salad. It makes a satisfying lunch, or serve it as a starter or side dish (it will serve up to 6 as a side).

Rice Noodle Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the dressing

  • ¼ cup fresh lime juice
  • 2 Tbsp. Thai fish sauce or 1 Tbsp. soy sauce
  • 1 tsp. sugar
  • 1 Tbsp. finely minced ginger (more or less to taste)
  • ½ tsp. red pepper flakes, or a pinch of cayenne
  • 2 Tbsp. Asian sesame oil
  • 1 Tbsp. rice wine vinegar
  • 2 Tbsp. canola oil

For the Salad

  • 3 oz. dried rice noodles (rice sticks) or cellophane noodles
  • ½ small Napa cabbage or 1 romaine heart
  • 3 scallions, cleaned and thinly sliced on the diagonal
  • 1 cup coarsely chopped cilantro
  • 1 cup coarsely chopped basil
  • 1 medium carrot, grated or cut in fine julienne
  • Lettuce leaves for the bowl or platter (if not plating with the Rice Noodle Salad)

Directions

  1. Mix together the dressing ingredients. Taste and adjust seasonings. Place the rice or cellophane noodles in a bowl and cover with warm water. Soak for 20 minutes, and drain.
  2. Bring a large pot of water to a boil and add the noodles. Cook about 1 minute, or until tender (ours took about 3 minutes). Drain well and coarsely chop using scissors or knife. Toss with all but 2 tablespoons of the dressing.
  3. Cut the halved Napa cabbage in half again, cut out the core, then slice crosswise into thin strips. If using romaine, cut in half, then slice crosswise into thin strips. Toss with the noodles, along with the scallions, cilantro, and carrot.
  4. Pile the salad on a serving platter. Spoon on the remaining dressing, if any. Sprinkle with more basil and/or cilantro and serve.

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Adapted from a recipe by Martha Rose Shulman for NYTimes Cooking

Skillet-Roasted Peruvian-Style Chicken

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Peruvian pollo a la brasa is a whole chicken that is marinated, then cooked slowly on a rotisserie until the meat is ultra-tender; fried potatoes are a common accompaniment. Here, chicken leg quarters are used and roasted directly on top of sliced Yukon Golds that have first been lightly browned in the skillet on the stovetop.

We have both fallen hard in love with this recipe, and even though I don’t show a photo with the aji verde sauce on my plate, (I dove right into the meal before adding the sauce), it’s a wonderful condiment that enhances the meal enormously!

Marinate the chicken for 24 hours, if you can; if that’s not an option, give it at least an hour to soak in the seasonings. Ají panca paste is made from a Peruvian variety of chili of the same name; the paste is red with fruity, lightly smoky undertones and little heat. Look for it, sold in jars, in well-stocked supermarkets or Latin American grocery stores. If you cannot find it, don’t hesitate to use the sweet paprika plus smoked paprika substitute.

Beer is a common marinade ingredient for pollo a la brasa; Cusqueña, a Peruvian lager, is a good choice, but any quaffable variety will do. We highly recommend serving the chicken and potatoes with ají verde (recipe below), a Peruvian goes-with-everything condiment that’s deliciously creamy, tangy, herbal and spicy.

TIP: Don’t forget to pat the chicken dry after removing it from the marinade, and before sprinkling it with salt and placing the pieces in the skillet. The drier the skin, the better the browning and crisping.

We could not bear to eliminate the flavorful marinade altogether, yet we wanted the skin to be very crispy. So we wiped off the marinade from the chicken into the baking dish and patted them dry. The leftover marinade was then spread over the hot potato slices, and then the chicken pieces placed on top before going into the hot oven.

Not a fan of poultry legs, we used 8 bone-in chicken thighs, which required a larger oven-safe skillet. They went into the baking dish skin-side down, but we ladled the marinate onto the undersides to make sure all parts of the chicken got some flavoring going on. After 30 minutes, we turned the thighs to skin side up and brushed with more marinade.

Skillet-Roasted Peruvian-Style Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. extra-virgin olive oil, divided
  • 1/2 cup beer
  • 4 medium garlic cloves, finely grated
  • 2 Tbsp. soy sauce
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. ají panca paste OR 1 Tbsp. sweet paprika, plus 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • Kosher salt and ground black pepper
  • 4 bone-in, skin-on chicken leg quarters, OR 6-8 chicken thighs (about 3 lbs.), trimmed
  • 1 1/2 lbs. Yukon Gold potatoes, unpeeled, sliced into ½-inch rounds
  • 1/2 cup lightly packed fresh cilantro, chopped
  • Ají verde, to serve (optional, see recipe below)

Directions

  1. In a 9-by-13-inch glass or ceramic baking dish, stir together 2 tablespoons oil, the beer, garlic, soy sauce, vinegar, ají panca, oregano, cumin, 1 teaspoon salt and 2 teaspoons pepper. Add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 24 hours, turning the chicken once about halfway through marinating.
  2. Heat the oven to 450°F with a rack in the lowest position. Remove the chicken from the marinade; discard the marinade. Pat the chicken dry and season lightly with salt.
  3. In a 12-inch oven-safe skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the potatoes in an even layer and cook, uncovered and without stirring, until lightly browned at the edges, 2 to 3 minutes. Place the chicken skin side up on top of the potatoes. Transfer the skillet to the oven and roast until the chicken is deeply browned and the thickest part of the leg quarters reach 175°F, about 45 minutes.
  4. Remove the pan from the oven (the handle will be hot). Let rest for about 10 minutes, then transfer the chicken and potatoes to a serving platter. Sprinkle with the cilantro and serve with ají verde (if using).

Aji Verde Sauce

Ají verde is a popular Peruvian condiment. Creamy and spicy, with fruity acidity from lime juice, it’s the perfect accompaniment to pollo a la brasa. Ají amarillo is a spicy yellow Peruvian chili. Look for ají amarillo paste in Latin American markets, but if not available, simply omit it. The sauce still will taste great.

Ingredients

  • ½ cup  mayonnaise
  • 1 jalapeño, stemmed and seeded, coarsely chopped
  • 1 garlic clove. minced
  • 2 Tbsp. grated cotija cheese
  • 3 Tbsp. fresh minced cilantro
  • 1 Tbsp. jarred huacatay paste
  • 2 Tbsp. fresh lime juice

Directions

Combine all ingredients in a blender or small food processor until smooth, about 1 minute.

http://www.lynnandruss.com

Recipes by Courtney Hill & Elizabeth Mindreau for Milk Street

Homemade Veggie Soup

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This easy homemade vegetable soup is a textbook Mediterranean diet recipe and a delicious way to amp up your veggie intake. It’s loaded with zucchini, carrots, mushrooms, chickpeas and fresh herbs. It’s cozy, comforting, vegan and gluten-free, but trust me, meat eaters will love this vegetable soup as much as veggie lovers do. Take it from us!

This soup recipe is an amped up version of healthy vegetable soup with a host of nourishing ingredients like garlic, onions, whole tomatoes, zucchini, mushrooms, carrots, potatoes and chickpeas. Fresh herbs, lime juice, and a good dash of warm spices (turmeric, coriander, and paprika) give this soup a Mediterranean twist.

This soup recipe is similar to Italian minestrone soup, minus the pasta. Remember that virtually all vegetables will work in an everyday vegetable soup recipe like this one. Homemade vegetable soup is a great way to use up what veggies you have on hand, so feel free to substitute.

Homemade Veggie Soup

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • Extra Virgin Olive oil
  • 8 oz. sliced baby bella mushrooms
  • 1 bunch flat leaf parsley, washed, dried, stems and leaves separated, then each chopped
  • 1 medium-size yellow or red onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery ribs, chopped
  • 2 carrots, peeled, chopped
  • 2 medium zucchini, tops removed, sliced into rounds or half-moons or diced
  • 2 golden potatoes, peeled, small diced
  • 1 tsp. ground coriander
  • ½ tsp. turmeric powder
  • ½ tsp. sweet paprika
  • Salt and pepper
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 28-oz. + 1 14-oz. can whole peeled tomatoes, crushed by hand in large bowl
  • 2 bay leaves
  • ½ tsp. dry thyme
  • 6 cups vegetable broth (or chicken broth)
  • Zest of 1 lime
  • Juice of 1 lime
  • ⅓ cup toasted pine nuts, optional

Directions

  1. Sauté Mushrooms: In a large pot heat 1 tablespoon olive oil over medium-high until shimmering but not smoking. Add the mushrooms and cook for 3-5 minutes, stirring regularly. Remove from the pot and set aside for now.
  2. Add fresh veggies and spices: Add more olive oil, if needed and heat. Add the chopped parsley stems, (save the leaves for later), onions, garlic, celery, carrots, zucchini and small diced potatoes. Stir in the spices, and season with salt and pepper. Cook for about 7 minutes, stirring regularly, until the vegetables have softened a bit.
  3. Add the chickpeas and tomatoes: Now add the chickpeas, tomatoes, bay leaves, thyme, and broth. Bring to a boil for 5 minutes, then turn the heat down to medium-low. Cover partially and cook for 15 more minutes.
  4. Return mushrooms to the pot: Uncover and add the sauteed mushrooms. Cook for just a few more minutes until mushrooms are warmed through.
  5. Add finishing touches: Finally, stir in the parsley leaves, lime zest, and lime juice.
  6. The finish: Remove from the heat. Remove bay leaves. Transfer the vegetable soup to serving bowls and top with toasted pine nuts, if you like. Add a side of your favorite crusty bread or pita along with extra lime wedges and crushed red pepper.

http://www.lynnandruss.com

Adapted from a recipe by Suzy Karadsheh