Tag Archives: gluten-free

Cumin-Seared Flank Steak with Lime

Uncategorized, , , , ,

WOW, what a weeknight treat! This Cumin-Seared Flank Steak dish was fantastic, with so much flavor, and a minimal amount of ingredients in under 45 minutes!

To make the Cuban classic bistec de palomilla, thin-cut steak is marinated in garlic and lime juice before it is pan-fried, and it is served under a pile of sautéed onions. Though sirloin or top round is commonly the choice of meat, here, flank steak is used instead and the process allows to skip any marination.

Instead, the surface of the meat is scored with shallow crosshatched cuts before cooking. The grooves not only grip the seasoning mix of crushed cumin, dried oregano, salt and pepper so they stay on the meat instead of winding up in the pan, they also help produce better flavor-boosting caramelization.

In just eight minutes, the steak was perfectly medium rare, removed to a platter so that the remaining ingredients can be cooked along with browned bits left in the skillet.

Typical side dishes might be rice or beans. We decided on a simple skillet potato dish. The Yukon Golds were first microwaved until just barely fork tender. Once they cooled slightly they were cut into 1/2″ slices; browned in olive oil and butter with some minced shallots, salt and pepper.

Cumin-Seared Flank Steak with Lime

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. cumin seeds, lightly crushed
  • 3/4 tsp. dried oregano, divided
  • Kosher salt and ground black pepper
  • 1½ lbs. flank steak
  • 1 Tbsp. grapeseed or other neutral oil
  • 3 Tbsp. salted butter, cut into 3 pieces
  • 1 large yellow onion, halved and thinly sliced
  • 1 ripe medium tomato, cored and chopped
  • 4 medium garlic cloves, minced
  • 1/4 cup lime juice, plus lime wedges to serve
  • 2 Tbsp. chopped fresh flat-leaf parsley

Directions

  1. In a small bowl, stir together the cumin, ¼ teaspoon of the oregano and 1 teaspoon each salt and pepper. Using a sharp knife, score shallow cuts into the steak, perpendicular to the grain and spaced ½ inch apart. Now crosshatch at a 45-degree angle to the first cuts. Flip the steak and crosshatch the second side.
  2. Rub the cumin mixture into the cuts on both sides, then cut the steak into 2 or 3 pieces with the grain. In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the steak and cook, flipping once, until well browned and the center reaches 125°F (for medium-rare), 6 to 8 minutes. Transfer to a plate and tent with foil.
  3. In the same skillet over medium, melt the butter. Add the onion, tomato, garlic, remaining ½ teaspoon oregano and ½ teaspoon salt; cook, stirring, until the onion is wilted, 6 to 8 minutes.
  4. Add the lime juice and accumulated steak juices; cook, stirring, until slightly reduced, about 1 minute.
  5. Off heat, stir in the parsley. Taste and season with salt and pepper. Transfer the onion mixture to a platter. Thinly slice the steak against the grain and place on the platter. Serve with lime wedges.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

Uncategorized, , , , ,

Oodles of flavor in this simple and quick weeknight recipe. Inspired by a recipe in “How to Roast a Lamb” by chef Michael Psilakis, two umami-packed ingredients are used for this dish: sun-dried tomatoes and olives. But instead of applying the ingredients to lamb, they are used as a big Mediterranean flavor boost for lean, mild pork tenderloin.

They are combined to make a relish-like pan sauce to finish pork tenderloins seasoned with Dijon, garlic and oregano. A quick sear followed by pan-roasting ensures the meat gets caramelization on the exterior, but also cooks speedily. Serving suggestions: a simple salad, carrot medallions, crusty bread, or rice or orzo pilaf. BTW, you will need an oven-safe 12-inch skillet for this recipe.

Don’t sear the pork until deeply browned. Instead, aim for light, spotty charring, which takes about 4 minutes. Also, don’t worry if the drippings in the skillet become very dark and even smoke lightly during roasting. Deglazing the pan to make the sauce will loosen the drippings.

Confession. It was our intention to cut the amount of meat in half (keeping the other ingredients the same). While at the grocery store, we both had a senior moment because we picked up a pork loin filet, and not a pork tenderloin, which usually come two to a package. In all honesty, the cooking times worked just as well with the filet. All-in-all, we loved the dish which we paired with cooked carrot medallions and a side salad.

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 4 Tbsp. grapeseed or other neutral oil, divided
  • 2 tsp. minced fresh oregano, plus 1 tablespoon chopped fresh oregano
  • 3 medium garlic cloves, finely grated
  • 2 Tbsp. dijon mustard
  • Kosher salt and ground black pepper
  • 2 1¼-lb. pork tenderloins, trimmed of silver skin, halved crosswise
  • 1 medium shallot, halved and thinly sliced
  • ½ cup drained oil-packed sun-dried tomatoes, finely chopped
  • ¼ cup pitted green olives, roughly chopped
  • 2 tsp. red wine vinegar

Directions

  1. Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 2 tablespoons of oil, the minced oregano, garlic, mustard, ¾ teaspoon salt and ½ teaspoon pepper. Add the pork, turn to coat and rub the seasonings into the meat.
  2. In an oven-safe 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes.Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes. Remove from the oven; the handle will be hot. Using tongs, transfer the pork to a platter and let rest while you make the sauce.
  3. Set the skillet over medium and add the shallot. Cook, stirring constantly, until the shallot is lightly browned, about 1 minute.Add the sun-dried tomatoes, olives, vinegar and ¼ cup water, then cook, scraping up any browned bits, until the tomatoes are plumped and the mixture has the consistency of a loose relish, about 3 minutes. Remove the pan from the heat. Thinly slice the pork and return to the platter. Spoon the sauce over it and sprinkle with the chopped oregano.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Spatchcocked Roasted Chicken with Gochujang Butter

Uncategorized, , , ,

Yet another juicy roasted chicken recipe to add to your growing list. In my humble opinion, there is always room for one more fabulous juicy, flavorful chicken recipe. For this, a Korean-inspired seasoning paste elevates a simple roast chicken with spicy-sweet flavor. The blend includes softened butter, gochujang and honey, plus fresh ginger and garlic, which mellow and sweeten as they cook.

The paste is smeared under the bird’s skin, directly on the meat, so it takes on the bold flavors. Gochujang, one of our pantry staples, is a fermented chili paste commonly used in Korean cooking; it is loaded with spiciness, a hint of sweetness and lots of umami. You’ll find it in the international section of the supermarket or in Asian grocery stores.

Serve with steamed rice. Or, as in our case, with sides of roasted Brussels Sprouts and Spicy Black Bean, Twice-Cooked Potatoes that have an Asian bent.

Spatchcocked Roasted Chicken with Gochujang Butter

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 4 Tbsp. salted butter, room temperature
  • 1/4 cup gochujang
  • 4 tsp. finely grated fresh ginger
  • 3 medium garlic cloves, finely grated
  • 1 Tbsp. honey
  • Kosher salt
  • 4 lb. whole chicken

Directions

  1. Heat the oven to 425°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, stir together the butter, gochujang, ginger, garlic, honey and ½ teaspoon salt; set aside.
  2. Place the chicken breast down on a cutting board. Using sturdy kitchen shears, cut along both sides of the backbone, end to end; remove the backbone and discard. Spread open the chicken, then turn it breast up. Using the heel of your hand, press down firmly on the thickest part of the breast until the wishbone snaps.
  3. Season the underside of the chicken with salt, then place it breast up on the wire rack. With your fingers, carefully loosen the skin from the meat on the breast and thighs. Using a spoon, distribute the butter mixture under the skin in those areas, then massage the skin to evenly spread the mixture and rub it into the flesh. Rub any remaining gochujang paste on the outside of the bird and season the skin side with salt, then tuck the wing tips to the back.
  4. Roast until well browned and the thighs reach 175°F, check at about 40 minutes. If it has not reached temperature, continue cooking for 10-15 minutes more. Let the chicken rest for about 10 minutes, then carve.

http://www.lynnandruss.com

Recipe by Dimitri Demopolous for Milk Street

Breakfast Casserole

Uncategorized, , , , , , ,

What a wonderful breakfast/brunch item that will please up to 8 people. I got the recipe from a friend, who got it from her friend, who got it from who knows who? Doesn’t really matter the source, the thing is, you can customize it to suit your own preferences. For instance, if you are following a keto-friendly diet, skip the hash browns, but you might want to increase some of the other ingredients that go into the eggs. Instead of 1/4 cup of chopped onion, The Hubs added 3/4 cup of minced shallot.

You can even assemble it the day before, just cover the uncooked dish with foil and refrigerate overnight, then bake it in the oven until cooked, about 45 minutes. Which was EGGSactly what we did, so the morning of the feast, we were basically prep-free!

Store any remaining casserole in tightly wrapped foil, and store in refrigerator for up yo 3 days.

Breakfast Casserole

  • Servings: 8-10
  • Difficulty: easy
  • Print

Ingredients

  • 20 oz. shredded hash browns, thawed
  • 1 lb. sausage cooked, crumbled and drained
  • 1/4 cup onion, finely diced
  • 1 red or green bell pepper, diced
  • 2 cups cheddar cheese, shredded
  • 8 eggs
  • 1 12 oz. can evaporated milk OR 1 1/3 cups milk
  • 1/2 tsp. Italian seasoning
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper

Directions

  1. Preheat oven to 350°F.
  2. Grease a 9 x 13-inch baking dish.
  3. Heat a large skillet over medium-high heat. Brown the sausage, breaking it up with a wooden spoon, until no pink remains. Drain the fat.
  4. In the prepared dish, add hash browns, sausage, onion, bell pepper, and a 1/2 cup cheese. Gently mix and spread evenly.
  5. In a large bowl, add eggs, evaporated milk, salt and pepper, and Italian seasoning. Whisk until combined.
  6. Pour the egg mixture over the pan ingredients, and sprinkle on the remaining cheese.
  7. Cover dish with foil, and refrigerate overnight, or bake immediately, uncovered for 45-55 minutes until cooked through.

http://www.lynnandruss.com

Salmon Traybake with Harissa-Roasted Pepper Sauce

Uncategorized, , , , , ,

The inspiration for this colorful traybake is Moroccan-style red chermoula: a bold, warmly spiced sauce, often served with fish. This weeknight-friendly version from Milk Street calls on smoky harissa, a North African chili and spice paste, plus sweet roasted peppers, earthy cumin, bright lemon juice and fresh garlic and parsley, all whirred together in the blender.

Harissa spiciness varies by brand, so a range is suggested. To make the most of the mixture, use it three ways: as a salmon marinade, a seasoning for roasted zucchini and as a sauce for the finished dish. Serve with couscous, rice or warmed flatbreads.

The original recipe called for 1 1/2 pounds of salmon, but we purchased a one-pound piece and cut it in half allowing for 2 servings. If using 1 1/2 pounds, cut the filet into 3 or 4 pieces, or buy them already cut down to 6 ounce servings.

Don’t use large zucchini for this. They tend to contain many seeds and will turn soft and mushy with cooking. Instead, look for medium to small zucchini.

Salmon Traybake with Harissa-Roasted Pepper Sauce

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup drained roasted red peppers, chopped
  • 1/2 cup lightly packed fresh flat-leaf parsley, plus chopped parsley to serve
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. lemon juice, plus lemon wedges to serve
  • 1-2 Tbsp. harissa paste
  • 1 medium garlic clove, smashed and peeled
  • 1/2 tsp. ground cumin
  • Kosher salt
  • 4 6-oz. center-cut salmon fillets, patted dry
  • 3 medium zucchini (about 1½ lbs. total), cut into ¼-inch cubes
  • 1 ripe medium tomato, cored, seeded and chopped
  • 1/2 cup pitted green olives, chopped

Directions

  1. Heat the oven to 425°F with a rack in the middle position. In a blender, combine the roasted peppers, parsley, oil, lemon juice, harissa, garlic, cumin and ½ teaspoon salt. Puree until smooth, about 30 seconds. Measure out 2 tablespoons, then spread it onto the flesh side of the salmon fillets.
  2. On a rimmed baking sheet, toss the zucchini with ¼ cup of the remaining puree; transfer the rest of the puree to a small bowl for serving. Roast until the zucchini is tender, 20 to 25 minutes, stirring halfway through. Remove the baking sheet from the oven and sprinkle the tomato and olives over the zucchini. Scrape up and stir the zucchini and push it to the edges.
  3. Place the salmon, skin side down, in the center of the baking sheet. Roast until the flesh flakes easily and the zucchini is lightly charred, and registers 135°F, about 10 to 14 minutes. Transfer to a platter and sprinkle with additional parsley. Serve with lemon wedges and the remaining sauce on the side.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Buttermilk-Brined Roast Chicken

Uncategorized, , ,

The BEST roast chicken you’ve ever had, using only 3 ingredients? Well, here it is folks. The Hubs commented at least 3 times that this is his latest, greatest roast chicken. And we’ve made many a roasted chicken in our time. Not in the original recipe, at the last minute we decided to stuff the cavity with a half lemon, cut in two pieces, and several sprigs of thyme.

This recipe, adapted from Samin Nosrat’s “Salt Fat Acid Heat,” is inspired by the Southern grandma method of marinating chicken overnight in buttermilk before frying it. You’re roasting here, but the buttermilk and salt still work like a brine, tenderizing the meat on multiple levels to yield an unbelievably juicy chicken.

The pan drippings were bursting with flavor and would make a fantastic gravy, which we fully intend on doing next time. As a side dish, we paired our chicken with Cheesy Hasselback Potato Gratin.

As an added bonus, the sugars in the buttermilk will caramelize, contributing to an exquisitely browned skin. Be sure to leave 24 hours for marinating the chicken. While the beauty of roast chicken is that you can serve it anytime, anywhere, try serving it alongside panzanella, which plays the role of starch, salad and sauce.

Buttermilk-Brined Roast Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 chicken, 3½ to 4 lbs.
  • Kosher salt or fine sea salt
  • 2 cups buttermilk
  • Several sprigs of fresh thyme, optional
  • Half of a lemon, cut into two pieces, optional

Directions

  1. The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season chicken generously with salt and let it sit for 30 minutes.
  2. Stir 2 tablespoons kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. (If the chicken won’t fit in a gallon-size bag, double up 2 plastic produce bags to prevent leaks and tie the bag with twine.)
  3. Seal the bag, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate for 12 to 24 hours. If you’re so inclined, you can turn the bag periodically so every part of the chicken gets marinated, but that’s not essential.
  4. Pull the chicken from the fridge an hour before you plan to cook it. Heat the oven to 425 degrees with a rack set in the center position.
  5. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Stuff the cavity with lemon and thyme, if desired. Tightly tie together the legs with a piece of butcher’s twine. Place the chicken in a 10-inch cast-iron skillet or a shallow roasting pan.
  6. Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven. (The back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done.) Pretty quickly you should hear the chicken sizzling.
  7. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400 degrees and continue roasting for 10 minutes.
  8. Move the pan so the legs are facing the rear right corner of the oven. Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh. If the skin is getting too brown before it is cooked through, use a foil tent. Remove it to a platter and let it rest for 10 minutes before carving and serving.

http://www.lynnandruss.com

Recipe by Samin Rosrat for NYTimes Cooking

Cheesy Hasselback Potato Gratin

Uncategorized, , ,

Looking for a side dish with a WOW factor? This golden and glorious mash-up of potato gratin and Hasselback potatoes, from the acclaimed food science writer J. Kenji López-Alt, has been engineered to give you both creamy potato and singed edge in each bite. The overall flavor is mild and therefore would go with about any entrée, be it chicken, steak, fish or pork.

The principal innovation here is placing the sliced potatoes in the casserole dish vertically, on their edges, rather than laying them flat as in a standard gratin, in order to get those crisp ridges on top. Allow extra time for the task of slicing the potatoes, for which it’s helpful to have a mandoline or food processor (though not necessary, strictly speaking). And do buy extra potatoes, just in case; you want to pack the potatoes tightly and keep them standing up straight.

NOTE: Because of variation in the shape of potatoes, the amount of potato that will fit into a single casserole dish varies. Longer, thinner potatoes will fill a dish more than shorter, rounder potatoes. When purchasing potatoes, buy a few extra in order to fill the dish if necessary. Depending on exact shape and size of potatoes and casserole dish, you may not need all of the cream mixture, although we used it all.

Cheesy Hasselback Potato Gratin

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients

  • 4 oz. finely grated Gruyère or comté cheese
  • 2 oz. finely grated Parmigiano-Reggiano
  • 2 cups heavy cream
  • 2 medium cloves garlic, minced
  • 1 Tbsp. fresh thyme leaves, roughly chopped
  • Kosher salt and black pepper
  • 4½ to 5 lbs. russet potatoes, peeled and sliced ⅛-inch thick on a mandoline slicer (7 to 8 medium, see note above)
  • 2 Tbsp. unsalted butter, divided

Directions

  1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer ⅓ of cheese mixture to a separate bowl and set aside. Add cream, garlic and thyme to cheese mixture. Season generously with salt and pepper.
  2. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
  3. Grease a 2-quart casserole dish with one tablespoon of butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
  4. Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes.
  5. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, dot with remaining butter, sprinkle with remaining cheese, and return to oven.
  6. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven and let rest for a few minutes. Garnish with a few small stems of thyme and serve.

http://www.lynnandruss.com

Slightly adapted from a recipe by J. Kenji Lopez-Alt

Spicy Roasted New Potatoes with Lemon and Herbs

Uncategorized, , ,

Middle Eastern batata harra inspired these lightly spicy roasted potatoes. Tradition may inform much of Sami Tamimi’s cooking, but it doesn’t constrain it. His willingness to play is a delicious undercurrent to his book “Falastin,” a collection of stories and updated classic Palestinian recipes he wrote with Tara Wigley. In fact, nearly every recipe includes a note titled “Playing around.”

“After a while we realized that traditional recipes take a bit of time to do. Second, they’re not so pretty to look at,” says Tamimi. Taking the two things together he, and cookbook partner Tara decided to do something that both stayed true to the country but also something people will be able to do within the demands of having two kids when they get off work.

Typically, fried or roasted potatoes are tossed with olive oil, chili flakes, garlic and one or more spices, though variations abound depending on the region and even family. In North Africa, they’re doused in harissa and are quite spicy, whereas in Egypt they go heavier on the garlic and warm spices, such as turmeric, and have only mild heat.

Tamimi’s approach, builds upon his mother’s recipe, and skews toward Gazan flavors, with fresh green chilies, fresh dill and cilantro, and crushed cumin and coriander seeds that add both texture and flavor. The crushed spices are bloomed with garlic in hot oil, similar to an Indian tarka, then cooked briefly with the chilies and cherry tomatoes. The seasoned mixture is combined with the potatoes and roasted together, then tossed with the herbs and lemon zest and juice. “If you look at the ingredient list, you say, ‘Oh, it’s so simple,’ but the end result is so surprising,” he says.

Combining the fresh and roasted ingredients yields a brighter, bolder take on roasted potatoes. But Milk Street found it difficult to get the desired crispy, browned texture, so the tomatoes were eliminated and the oven temperature raised to 475°F. Trouble was, the higher heat risked burning the spices.

The fix was to first partially roast the potatoes with just oil, salt and pepper. Then combine more oil with the seasonings and let the flavors meld for a bit. When the potatoes are about two-thirds cooked, toss them with the flavored oil and return to the oven until golden brown and creamy. Fresh cilantro and lemon zest give the bright, balanced and crispy potatoes you want on your plate.

Don’t forget to oil the baking sheet with cooking spray to ensure the potatoes won’t stick to the surface.

Spicy Roasted New Potatoes with Lemon and Herbs

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 3 lbs. medium Yukon gold potatoes, unpeeled, quartered lengthwise then cut crosswise into 1-inch chunks. (Since our new potatoes were small, we just cut them in half.)
  • 3 Tbsp., plus ¼ cup extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 3-4 Fresno or jalapeño chilies, stemmed, halved lengthwise, seeded and thinly sliced crosswise
  • 8 medium garlic cloves, thinly sliced
  • 2 Tbsp. cumin seeds, crushed
  • 1 Tbsp. ground coriander
  • 2 Tbsp. grated lemon zest, plus lemon wedges to serve
  • ¼ cup finely chopped fresh cilantro

Directions

  1. Heat the oven to 475°F with a rack in the middle position.
  2. Mist a rimmed baking sheet with cooking spray and line with parchment paper. In a large bowl, toss the potatoes with 3 tablespoons oil and 1 teaspoon salt. Transfer to the prepared baking sheet, arranging the pieces cut side down in a single layer; reserve the bowl. Roast until light golden brown and a skewer inserted into the potatoes meets just a little resistance, about 20 minutes.
  3. Meanwhile, in the reserved bowl, stir together the remaining ¼ cup oil, the chilies, garlic, cumin and coriander.
  4. When the potatoes are almost tender, use a wide metal spatula to transfer them to the reserved bowl; leave the oven on. Gently toss the potatoes until well combined with the seasonings, then scrape the mixture back onto the baking sheet and distribute in an even layer.
  5. Roast until the garlic is light golden brown and a skewer inserted into the potatoes meets no resistance, another 10 to 15 minutes. Cool for about 5 minutes.
  6. Sprinkle the lemon zest and cilantro over the potatoes, then toss. Transfer to a serving dish. Serve with lemon wedges.

http://www.lynnandruss.com

Recipe by Sami Tamimi for Milk Street

Roasted Brussels Sprouts with Garlic

Uncategorized, , , ,

So easy, yet so elegant. This recipe for roasted Brussels sprouts from Mark Bittman is an ATK popular version and is perfect as a holiday side dish. If you haven’t yet figured out a go-to recipe, this simple preparation is the answer. It results in sweet caramelized Brussels sprouts which is sure to satisfy just about anyone.

  • Use oven-safe cast-iron pan, as noted above.
  • Getting sprouts brown is important to avoid bitter taste.
  • Smaller quantity of large, hand-selected sprouts is better than big bag of assorted sprouts.
  • Don’t cook more than can fit in pan with cut side down.

Roasted Brussels Sprouts with Garlic

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 lb. Brussels sprouts, trimmed
  • 4-6 Tbsp extra virgin olive oil, to coat bottom of pan
  • 5 cloves garlic, peeled salt and pepper to taste
  • 1 Tbsp. balsamic vinegar (maybe less, to taste)

Directions

  1. Heat oven to 400°F. Trim bottom of Brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
  2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. roast for 10-20 minutes at 400°F with a few shakes of the pan in between..
  3. Taste, and add more salt and pepper if necessary. Stir in (CAREFUL, NOT TOO MUCH) balsamic vinegar, and serve hot or warm.

http://www.lynnandruss.com

Recipe by Mark Bittman for NYTimes Cooking

A Fabulous Turkey Chili

Uncategorized, , , , ,

Cool weather, football season, toasty fireplaces, altogether signal chili season for us. So upgrade that vintage package of chili powder seasoning lurking in the back of your cabinet with something that takes a little more effort, but provides a welcome depth of flavor. Let this hearty turkey chili recipe guide you. To make it, you’ll blend a robust purée of dried chiles and canned chipotles to serve as the soup’s base. 

Building a custom chile blend allows you to create the chili of your dreams, which is to say: don’t worry too much if you can’t find the exact chiles that are recommend. Dark ancho chiles are smoky and have a raisiny sweetness; skinny, wrinkly pasillas a rich jamminess; and smooth-skinned guajillos bring bright red color and acidity. If you need to swap one out, aim for something around the same heat level. Feel free to make a double batch and stick half in the freezer (for up to 6 months) to make satisfying your next weeknight chili craving even easier. Of course, you’d need two large pots to pull that off.

Dark meat turkey is preferred for its richer flavor and fat content, but if all you have in the fridge is lean ground turkey or ground chicken, it’ll work. Brown it in batches to get a really good sear—the crusty fond that forms on the bottom of the pot is big-time flavor. When you sauté the onion, use a wooden spoon to scrape up all those bits (the steam from the veggies will help release them) and stir them into the mix. The flavor a bottle of hard cider or beer added to chili is preferred, but if you’d rather cook without alcohol, substitute fresh apple cider, a can of crushed tomatoes or tomato juice, or add a cup more water instead.

Round out the soup with creamy white beans, but any canned bean will be a good substitute such as red kidney beans, pinto beans, or black beans. Like many comfort foods, chili is personal: put out bowls of shredded cheddar cheese, thinly sliced green onion, or pickled jalapeños, if you like. Serve with broken tostadas or tortilla chips for scooping or cornbread for dunking.

With any leftovers, create another meal by filling sweet baked potatoes topped with shredded cheese of your choice, or how about a platter of nachos to go with that football game? While we’ve made (and posted) many a chili recipe, this one has now taken the top spot overall!

A Fabulous Turkey Chili

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

Ingredients

  • 4 cups chicken broth, preferably homemade
  • 3 large or 6 medium ancho chiles (we used dried)
  • 2 dried guajillo chiles
  • 2 dried pasilla chiles
  • 2 canned chipotle chiles in adobo
  • 4 Tbsp. vegetable oil, divided
  • 3 lb. ground turkey, preferably dark meat
  • Kosher salt
  • 2 onions, finely chopped
  • 5 garlic cloves, smashed
  • 1 Tbsp. ground cumin
  • 2 tsp. dried oregano
  • 2 Tbsp. tomato paste
  • 1 12-oz. bottle hard cider or lager-style beer
  • 1 3” cinnamon stick
  • 2 bay leaves
  • 2 15.5-oz. cans cannellini beans, drained, rinsed
  • 2 15-oz. cans of fire roasted diced tomatoes, undrained
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. fresh lime juice (from 1–2 limes), optional
  • Handful of cilantro leaves and stems, finely chopped
  • Freshly ground black pepper
  • Tostadas (for serving)

Directions

  1. Bring 4 cups low-sodium chicken broth to a simmer on stovetop in a large Dutch oven or other heavy large pot. Meanwhile, remove and discard stems from 3 large or 6 medium ancho chiles, 2 dried guajillo chiles, and 2 dried pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add 2 canned chipotle chiles in adobo and blend on high speed until smooth, about 1 minute; set aside.
  2. Warm 2 tablespoons oil in same pot over medium-high heat. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with remaining turkey, another 8-10 minutes.
  3. Heat remaining 2 tablespoons vegetable oil in same pot over medium. Add 2 white or yellow onions, finely chopped and 5 garlic cloves, smashed; season with kosher salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes. Add 1 tablespoon ground cumin and 2 tsp. dried oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute.
  4. Add 2 tablespoons tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute. Add one 12-oz. bottle hard cider or lager-style beer, one 3” cinnamon stick, and 2 bay leaves and scrape up any brown bits stuck to bottom of pot. Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.
  5. Add reserved chile purée, two 15.5-oz. cans cannellini beans, drained, rinsed, cans of diced tomatoes with their juices, and 3 tablespoons pure maple syrup to pot. Add 1 cup water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt. Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour. Add turkey and simmer until flavors have melded, about 30 minutes longer.
  6. If desired, add 2 tablespoons fresh lime juice (from 1–2 limes), and a handful of cilantro leaves and stems, finely chopped as a garnish. Season to taste with salt.
  7. Taste chili and season with kosher salt and freshly ground black pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with cilantro and lime juice, and some broken tostadas. 

Do ahead: Chili (without toppings) can be made 3 days ahead and tastes even better the next day. Transfer to an airtight container and chill. Reheat over medium-low.

http://www.lynnandruss.com

Adapted from a recipe by Carla Lalli Music

Butter-Roasted Carrots with Za’atar and Pomegranate Molasses

Uncategorized, , , ,

This lovely side dish is definitely company-worthy. Not only do they look and smell delicious, they taste phenomenal. Carrots roast in a moderately hot oven for almost an hour and become super-sweet and almost meltingly tender. Start them coated with olive oil, but drizzle them with melted butter partway through roasting.

The milk solids in the butter caramelize in the oven, adding a rich, nutty fragrance and flavor. Za’atar, a Middle Eastern seed and spice blend, and orange zest and juice bring complexity to the dish. Pistachios and sweet-tart pomegranate molasses are finishing touches that make this dish special.

Bunch carrots—the type sold with their greens attached—are especially good here because they’re slender and fresh. If using carrots with especially thick upper portions, after halving them lengthwise, halve them again to create more uniform pieces.

Even though we have Za’atar seasoning, we decided to do a mixx of one teaspoon each of ground coriander and Aleppo pepper. You can use any of the three spices or a mix of them.

Butter-Roasted Carrots with Za'atar and Pomegranate Molasses

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 2½ lbs. slender carrots, peeled and halved lengthwise (see headnote)
  • 1 Tbsp. extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 1 orange
  • 4 Tbsp. salted butter, melted
  • 2 tsp. za’atar OR ground coriander OR Aleppo pepper
  • 2 Tbsp. raw OR roasted pistachios, finely chopped
  • 2 tsp. pomegranate molasses

Directions

  1. Heat the oven to 350°F with a rack in the middle position. On a rimmed baking sheet, toss the carrots with the oil, ¾ teaspoon salt and ¼ teaspoon pepper, then distribute evenly. Roast for 30 minutes. Meanwhile, grate 1 teaspoon zest from the orange, then cut the orange into quarters.
  2. Drizzle the carrots with the butter and sprinkle with the za’atar and zest. Toss, then redistribute evenly. Place the orange quarters cut sides up on the baking sheet. Roast until a skewer inserted into the largest carrot meets no resistance, another 15 to 20 minutes, stirring once about halfway through.
  3. Squeeze the juice from 1 orange quarter over the carrots. Using a wide metal spatula, transfer to a platter, scraping up any browned bits. Taste the carrots and season with salt and pepper. Sprinkle with the pistachios and drizzle with the pomegranate molasses. Serve the remaining orange quarters on the side.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Stir-Fried Masala-Spiced Pork with Peas

Uncategorized, , , ,

Fast, bold and casual, the perfect description for this weeknight stir-fry. The flavors are bold and bright. If you have a delicate palette, this may not be for you; however you could cut back on the chile peppers (it calls for serrano, we used jalapeños). Not a cilantro fan? A reasonable substitute for the cilantro is fresh basil and mint.

According to Milk Street, this stir-fry was inspired by a dish called pork ularthiyathu from the state of Kerala in southwestern India. Traditional recipes slowly braise the meat, then “dry-fry” it with aromatics until dark, rich and intensely flavored.

This is a weeknight-friendly version by stir-frying chunks of boneless pork loin chops with sliced onion and select spices. Peas add pops of color and sweetness. For balance and contrast in texture, make a tangy onion and fresh chili salad and pile it onto the stir-fry just before plating. Serve steamed basmati rice alongside. We also included a side of just-picked green beans and dressed with a similar spice profile.

Don’t stir the pork for a couple of minutes after adding it to the skillet. Undisturbed cooking allows the pork to brown deeply, which is key to building flavor in the stir-fry. Once the pork is nicely seared, *stir to combine it with the onion mixture, pour in the first addition of water and scrape up the flavor-rich browned bits clinging to the pan.

*Here’s where the issue came in. With the onion mixture AND pork cubes, the skillet was overcrowded, and the ingredients were steaming instead of browning. To compensate, the Hubs removed the onion medley and cooked just the meat until charred a bit on the bottom; adding the mixture back to the pan after the pork browned. Next time he will use a wok.

Stir-Fried Masala-Spiced Pork with Peas

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients

  • 1 large yellow onion, halved and thinly sliced
  • 2 serrano chilies, stemmed and sliced into thin rings
  • 2 Tbsp. white vinegar
  • Kosher salt and ground black pepper
  • 4 Tbsp. grapeseed or other neutral oil, divided
  • 1 Tbsp. yellow mustard seeds
  • 4 medium garlic cloves, finely grated
  • 1 Tbsp. finely grated fresh ginger
  • 2 tsp. garam masala
  • 1 1/2 lbs. boneless pork loin chops, trimmed of fat, cut into ½- to ¾-inch chunks
  • 1/2 cup frozen peas
  • 1/2 cup water
  • 1/4 cup lightly packed fresh cilantro, or a mix of fresh basil and mint

Directions

  1. In a small bowl, stir together a quarter of the onion, half of the chilies, the vinegar and ⅛ teaspoon salt; set aside.
  2. In a 12-inch skillet over medium-high, heat 3 tablespoons of the oil until shimmering. Add the remaining onion, the mustard seeds and ¼ teaspoon salt; cook, stirring, until lightly browned, 4 to 5 minutes.
  3. Add the remaining chilies, the garlic, ginger and garam masala; cook, stirring, until fragrant, about 1 minute.
  4. Push the mixture to the perimeter of the pan*; add the remaining 1 tablespoon oil to the clearing. Add the pork in an even layer and sprinkle with ½ teaspoon each salt and pepper. Cook without stirring until browned on the bottom, about 3 minutes.
  5. Stir the onion mixture into the pork; cook, scraping up any browned bits, until the pork is browned all over, 4 to 5 minutes.
  6. Add the peas and ¼ cup water; cook, stirring, until the pork is lightly glazed, about 1 minute. Taste and season with salt and pepper. Transfer to a serving dish and top with the reserved onion mixture and cilantro or other herbs.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Holl for Milk Street

Yucatan-Style Grilled Pork

Uncategorized, , , ,

OK, it’s not truly an authentic Yucatan peninsula recipe, but it has vibrant citrus/chile flavors and a beautiful orange hue from ground annatto. The annato spice is hard to source locally. If you have enough time, you could order it online. In place of annato*, you can use 3/4 teaspoon of paprika and 1/4 teaspoon of turmeric as a substitute.

While the grilling takes very little time, you do have to marinade the meat from 4 to 6 hours.

According to Chef John, this easy marinade would work on all kinds of pork cuts, but the tenderloin is very user-friendly, and its mild flavor really takes to these ingredients. Once grilled, just think of all the many options for enjoying these tenderloin chunks. Sandwiches, salads, and tacos are all wonderful choices, or how about diced, which make an epic pan of nachos… you know how we love our nachos!

We made Braised Sweet Potatoes and Coriander, Orange and Olives as our side dish. Tossing flavorful marinade pains us to no end. So after we removed the pork from the ziploc bag, The Hubs put it in a small saucepan and reduced it down to a thick sauce. It was served at the dinner table so that diners can use as much as they desire, or not all. It does have a kick, so taste before you smother your pork with it.

Yucatan-Style Grilled Pork

  • Servings: 5-6
  • Difficulty: easy
  • Print

Ingredients

  • 2 oranges, juiced
  • 2 lemons, juiced, or more to taste
  • 2 limes, juiced, or more to taste
  • 6 cloves garlic, minced
  • 1 Tbsp. kosher salt
  • 1 tsp. annatto powder*, or more to taste, plus more to sprinkle on before grilling
  • 1 tsp. ground dried chipotle pepper
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper
  • ½ tsp. dried oregano
  • ½ tsp. freshly ground black pepper
  • 2 pork tenderloins, trimmed
  • 1 Tbsp. vegetable oil

Directions

  1. Place orange juice, lemon juice, and lime juice in a bowl. Add garlic, kosher salt, annatto powder, chipotle powder, ground cumin, cayenne, oregano, and black pepper. Whisk until well blended.
  2. Cut the tenderloins in half crosswise; cut each piece in half lengthwise. Place pieces in marinade and thoroughly coat with the mixture. Cover with plastic wrap with the wrap touching the surface of the meat and marinade. (Or transfer mixture to a resealable plastic bag.) Refrigerate 4 to 6 hours.
  3. Transfer pieces of pork from marinade to a paper-towel-lined bowl to absorb most of the moisture. Discard paper towels. Drizzle vegetable oil and a bit more annatto powder on the pork.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Place pieces evenly spaced on a hot grill. Allow meat to sear onto the grate until pieces can be easily turned, 4 or 5 minutes. Turn and grill on the other side another 4 or 5 minutes. An instant-read thermometer inserted into the center should read 135 to 140°. Transfer onto a serving platter and allow meat to rest about 5 minutes before serving.

http://www.lynnandruss.com

Original recipe by Chef John

Braised Sweet Potatoes and Coriander, Orange and Olives

Uncategorized, , ,

This colorful side dish taken from Milk Street features an unusual combination of flavors. Earthy sweet potatoes pair well with the subtle citrusy notes of coriander and the fruitiness of orange juice, while savory onion, spicy cayenne and salty olives balance the natural sugars.

It has gained a place as one of the top side dishes we’ve ever made, it is phenomenal! The texture and flavor pop of lightly crushed coriander seeds where a mortar and pestle are the best tools for the task but the bottom of a heavy skillet works, too. If you prefer, you can use 1 tablespoon ground coriander in place of the seeds, but keep in mind, it will require less than a minute to bloom in the oil.

Don’t use a narrow saucepan or pot for this recipe. The wider diameter of a Dutch oven allows the potatoes to be distributed in a thinner layer, which results in more even cooking.

The flavor profile of this sweet potato dish blended nicely with our main course of Yucatan-Style Grille Pork.

Braised Sweet Potatoes and Coriander, Orange and Olives

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. coriander seeds, lightly crushed
  • 1 medium red onion, halved and thinly sliced
  • Kosher salt and ground black pepper
  • 2 lbs. orange-flesh sweet potatoes, peeled and cut into 1-inch chunks
  • ⅔ cup orange juice
  • ¼ tsp. cayenne pepper
  • ½ cup black or green pitted olives, or a mixture, chopped

Directions

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

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Roasted Chicken Thighs with Schmaltzy Potatoes

Uncategorized, , , ,

A simple dish of crisp-skinned, tender chicken and browned, lightly crisped potatoes that are infused with chicken flavor. In fact, only three ingredients, plus salt and pepper—to end up with a delicious dinner, who doesn’t like that? Throw in a side salad, voila, dinner done!

OK, in the first go-around as beta-testers for America’s Test Kitchen, the recipe was a pared-down version of the one they actually published months later in Cook’s Illustrated. This updated rendering has 5 additional spices in the list of ingredients. As fans of bold tastes, we welcomed the extra seasonings. If you’d like to keep it simple, just omit the chili powder through cayenne.

Chicken thighs have plenty of flavorful juices and fat, but they don’t release them until the meat is almost done, which is far too late to be helpful in roasting your potatoes. To better utilize the fat from the chicken, trim the thighs well and roast the trim on its own on a rimmed baking sheet to render its fat.

Meanwhile, slash the flesh side of the thighs and cover them with a simple spice mix, taking care to get the mixture deep into the slashes. To ensure that the potatoes could absorb all the savory juices thrown off by the roasting chicken thighs, parboil the spuds with baking soda. Its alkalinity quickly breaks down the pectin in the exteriors.

After drying the potatoes briefly, stir them vigorously with the fat rendered from the chicken trim and some kosher salt. The salt roughs up the exteriors, creating plenty of entry points for the flavorful chicken juices to suffuse the spuds as they roast.

Starting the potatoes lower in the oven provides plenty of bottom heat to jump-start browning. After adding the chicken, move the sheet up in the oven where the plentiful top heat ensures that the chicken skin becomes crisp. Sliced scallion and a spritz of citrus provide fresh flavor that complements the richness of the potatoes and chicken.

NOTE: Chicken thighs are very forgiving, so don’t worry if yours are of different sizes.

  • Difficulty: easy
  • Print

Ingredients

  • 3½ tsp. kosher salt, divided
  • 1 Tbsp. chili powder
  • 1 tsp. paprika
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • ¼ tsp. cayenne pepper
  • 3 lbs. bone-in chicken thighs
  • 3 lbs Yukon gold potatoes, peeled and cut into 1-inch pieces
  • ½ tsp. baking soda
  • 1 scallion, sliced thin on bias
  • lime wedges

Directions

  1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450 degrees.
  2. Place 1 thigh skin side down on cutting board. Cut away any pockets of fat and any skin that extends beyond meat and reserve trim. Repeat with remaining thighs. Scatter trim over surface of rimmed baking sheet and roast on lower rack until trim is mostly crisped and rendered, about 10 minutes. Discard trim and leave fat in baking sheet.
  3. While trim is rendering, bring 8 cups water to boil in Dutch oven. Add potatoes and baking soda and return to boil. Boil for 2 minutes and drain well. Return potatoes to Dutch oven and place over low heat. Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes. Remove from heat.
  4. Add 2 teaspoons salt and rendered chicken fat and stir with rubber spatula until potatoes are coated with starchy paste, about 30 seconds. Transfer potatoes to now-empty sheet pan and spread into even layer. Roast on lower rack until undersides of potatoes are brown and crisp, about 20 minutes.
  5. While potatoes are roasting, season chicken on both sides with remaining 1 ½ teaspoons salt and pepper. Let sit on cutting board until needed. Using thin metal spatula, flip potatoes. Push potatoes aside to clear one space for each thigh. Place thighs skin side up in cleared spaces.
  6. Roast on upper-middle rack until chicken is browned, crisp, and the largest thigh registers at least 185 degrees, about 40 minutes.
  7. Transfer thighs to platter to rest. Stir potatoes and spread over surface of baking sheet. Return to upper rack and roast until potatoes are mostly dry, about 5 minutes. Transfer to platter with chicken and serve.

http://www.lynnandruss.com

Recipe by Andrea Geary for America’s Test Kitchen