Tag Archives: main dish

Confetti Stuffed Peppers Redux

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Over eight years ago I posted a very similar stuffed pepper recipe but haven’t made them since, so I thought it was time for a redo. While much of the veggie-forward ingredients and directions remain the same, there are a few differences here. For one, I switched out the zucchini and instead used cremini mushrooms. Another is when I added the tomato sauce…

Since peppers vary in size, you will get anywhere from four to six servings. Using four large (not necessarily tall), I still had enough meat mixture leftover to fill a fifth pepper (which I packaged for another day).

As I noted eight years ago, there’s the debate about which rice to use, white or brown? There are pluses and minuses to each. The upside is, brown rice, unlike white rice, still has the side hull and bran. Other facts:

The Good—

  • Brown rice has more micronutrients: magnesium, phosphorus, and potassium. It also has a lot of manganese, selenium, and copper.
  • Brown rice has a lower glycemic index than white rice.
  • The fiber content of brown rice keeps bowel function at it’s peak since it makes digestion that much easier.

The Bad—

  • Brown rice has 43 more calories per cup than white rice.
  • Brown rice has 7g more carbohydrates per cup than white rice.

The Ugly—

  • That would only pertain to those who have a rice allergy…

Alright, the rice choice is totally up to you and those who will be eating the stuffed peppers. We opted for brown rice. But no matter which choice you make, you have to cook the rice before it is used in the stuffing.

To make the meal more weeknight-friendly, make the recipe on a Sunday afternoon up to the first line of Step 7, and then refrigerate them over night. It sure makes for an easy dinner prep the next day.

Veggie-Forward Stuffed Peppers

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 1/2 lbs. lean ground meatloaf mixture (beef, veal, pork)
  • 4 large bell peppers, a mix of colors
  • 5 Tbsp. olive oil
  • Kosher salt and freshly ground black pepper
  • 4 cloves garlic, finely minced
  • 1 onion, finely diced
  • 1 medium zucchini or summer squash, finely diced
  • 4 plum tomatoes, seeded and finely diced
  • 1/2 tsp. red pepper flakes, more to taste
  • 1 1/2 cups cooked brown or white long grain rice
  • 2 cups tomato sauce, more for topping
  • 1 1/2 cups grated pepper Jack cheese

Directions

  1. Preheat the oven to 350 degrees F.
  2. Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. In a baking dish large enough to hold them upright, place the peppers in cut-side up.
  3. Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the meat, season with salt and pepper and cook, breaking up the lumps, until it is cooked through and just beginning to brown, 8 to 10 minutes. Remove as much fat from the pan, then transfer the meat to a paper towel-lined plate to get rid of the remaining fat.
  4. Wipe out the skillet and add one more tablespoon olive oil. When hot, add the chopped mushroom pieces and stir occasionally for about 4 minutes until lightly browned and most of the moisture is evaporated. Transfer to the plate with the ground meat.
  5. Add the remaining 2 tablespoon oil to the skillet and when hot, add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook for another minute.
  6. Add the diced tomatoes and season with salt and red pepper flakes. Cook until everything is heated through.
  7. In a large mixing bowl, add the cooked veggies, then stir in the meat and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
  8. Fill the peppers with the rice mixture. Pour two cups of tomato sauce over the potted peppers. Cover and bake for 30 minutes. (If you refrigerated overnight, cook for 45-50 minutes.)
  9. Uncover and cook for another 15 minutes, then top each with a sprinkle of the remaining 1/2 cup cheese. Bake until the peppers are soft and the cheese is melted and lightly browned, another 10 minutes or so. Alternatively, plate each pepper, slice in half, then top with more sauce and some cheese. Microwave for 30 seconds to melt cheese.
  10. Serve with mashed potatoes and top with more tomato sauce from the bottom of the pot, if desired.

http://www.lynnandruss.com

Catalan Braised Pork Shoulder with Dried Fruit

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A long braise on a cool Sunday afternoon is not uncommon in our household. And we just happened to have a 4-pound pork shoulder in the freezer waiting for a chance to show off. It was over nine years ago since we made this luscious Catalan pork dish, so I located the post in our blog and resurrected the recipe, with several changes this time.

For a little background, I am repeating “Spain is a nation of pork eaters. Their penchant for pork has economic underpinnings because the matanza—the fall slaughter of the family hog—was central to rural life. A country within a country, with its own language, complex history, and a wealth of artistic traditions, Catalunya (to natives) has more in common with neighboring France, than macho Castile—but all share a love of pork. Catalan food blends Roman, Arabic and even Italian influences into one of Europe’s most distinct and emphatic cuisines.”

About those changes. One major alteration involves the cooking time. The original recipe said to cook the roast for 1 1/2 hours until it reaches an internal temperature of 165°. According to all of our other sources, a 4-pound pork shoulder roast needs to be cooked at least 2 hours with an internal temp of 180-185°F. This ensures tender slices.

After searing the roast on all sides, including the end caps, The Hubs removed the meat to a platter and poured the contents of the pot through a strainer into a cup. This way it is easy to eliminate the burnt garlic, return the oil to the Dutch oven and continue the cooking process. And though we didn’t cut down the apricots this time or last, we suggest you give them a rough chop so that the pieces are easier to consume.

BTW, kirsch can be substituted for the brandy. We had never cooked with it before and thought you might be interested in the flavor profile, which sounds like a great match for this dish:

kirsch, dry, colourless brandy distilled from the fermented juice of the black morello cherry. Kirsch is made in the Black Forest of Germany, across the Rhine River in Alsace (France), and in the German-speaking cantons of Switzerland. Its production methods remain traditional. The fully ripened cherries are mashed in a large wooden tub or vat and allowed to ferment freely. Upon completion of this process, the entire mass—liquid, pulp, and cherry stones—is distilled in a pot still. During the mashing some of the cherry stones, or pits, are crushed, releasing some of their oils and acids. These include small amounts of hydrocyanic acid, which impart a distinctive bitter almond undertone to the beverage. Kirsch is not aged. It is marketed at 90 to 100 proof, in the clear white (colorless) state it comes off the still. It is a fruit brandy with a clean cherry fragrance and bitter almond taste. Kirsch is consumed neat, as brandy, and in cocktails and is also used in cooking as a flavoring.

So if pork is in your wheelhouse, you may want to get this on your shortlist.

Catalan Braised Pork Shoulder with Dried Fruit

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 boneless pork shoulder, such as Boston Butt (about 4 lbs., trimmed of excess fat)
  • Salt and freshly ground black pepper (kosher or sea)
  • 2 medium garlic cloves, crushed
  • 3 Tbsp. light olive oil
  • 1 medium onion, chopped
  • 1 carrot, diced
  • 8 oz. frozen white pearl onions
  • 1⁄4 cup brandy
  • 2 cups full-bodied dry red wine
  • 1 cup stock (beef or chicken)
  • 3⁄4 cup pitted dried sour cherries
  • 1⁄2 cup dried apricots (or dried figs), roughly chopped
  • 1 large bay leaf
  • 1 small piece cinnamon stick
  • 2 fresh rosemary sprigs

Directions

  1. Preheat oven to 325º.
  2. Using kitchen string, tie the pork shoulder crosswise, spacing the ties 1 inch apart. Rub the pork generously with salt and pepper and the garlic.
  3. Heat 2 tablespoons of the olive oil in a 5 to 6 quart flameproof casserole or Dutch oven over high heat until almost smoking. Add the pork and cook until richly browned on all sides, about 8 minutes total. Add the remaining oil while the pork browns, if the casserole looks too dry. Transfer the pork to a platter. Drain oil and drippings over a strainer on a cup to remove burnt garlic, and return strained oil to the Dutch oven.
  4. Add the chopped onion, carrot, and pearl onions to the casserole and brown well, 6 to 7 minutes. Add the brandy and cook over high heat until it is reduced to about 1 tablespoon, about 1 minute.
  5. Add the wine, beef stock, cherries, apricots, bay leaf, cinnamon stick, and rosemary sprigs and bring to a boil, scraping the bottom of the casserole to dislodge the brown bits. Season the sauce with salt to taste.
  6. Return the pork to the casserole. Place a large piece of parchment that over hangs the pot, then cover tightly and transfer it to the oven. Bake the pork, turning it once or twice, until it is very tender and an instant-read thermometer registers 180-185°, about 2 hours and 15 minutes. Start checking at 2 hours.
  7. Transfer the pork to a plate and cover it tightly with foil to keep warm. Remove and discard the bay leaf, cinnamon stick, and rosemary sprigs.
  8. Transfer the casserole to the stove top and cook the sauce over high heat until it is slightly syrupy, about 5 minutes.
  9. Remove the string from the pork and discard it. Cut the pork into slices and arrange on a serving platter. Pour the sauce over the pork and serve.

http://www.lynnandruss.com

Adapted from a recipe in Anya Von Bremzen’s cookbook “The New Spanish Table”

Cod with Chorizo, Greens and Chickpeas

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In this one-pan dinner from Bon Appétit, cod and Spanish chorizo—the dry, cured kind, often sold in a link like salami—showcase why the ingredients make such a great pair.

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork; while the Spanish version, which is used here, is made with garlic and pimentón (Spanish smoked paprika, either sweet or hot), which gives it its deep brick-red color and smoky flavor.

Using rendered chorizo to cook down garlic, tomato paste, and sherry vinegar creates a red-tinged mixture at the bottom of the pan; with water, it becomes a flavorful braising liquid for sturdy greens, then warming canned chickpeas, and finishing your previously seared fish.

Finishing the lean, flaky fish in liquid ensures gentle cooking so you don’t end up with rubbery overdone fish. Crispy chickpeas, made first, in the same pan, add a textural garnish. Add a piece of crusty bread for sopping up all the extra sauce and you have a dish that’s fast enough for a weeknight but elevated enough for company.

For an extra fiery version of this dish, swap in a tablespoon of Calabrian chile paste for one of the two tablespoons of tomato paste (you’ll want to still use a bit of tomato paste to ensure the sauce gets some color).

We made numerous changes including increasing the olive oil, using a larger can of chickpeas, decreasing the amount of flour, and starting with a larger skillet. All of our changes are noted in the recipe below.

Cod with Chorizo, Greens and Chickpeas

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. all-purpose flour, for dusting one side of the fish
  • 1–1½ lb. skinless cod fillet, cut into 2–4 pieces, patted dry
  • Kosher salt, freshly ground pepper
  • 4 Tbsp. extra-virgin olive oil
  • 1 19 oz. can chickpeas, rinsed, divided
  • 4 oz. smoked Spanish chorizo, casing removed if needed, cut into very small pieces
  • 5 garlic cloves, thinly sliced
  • 2 Tbsp. sherry vinegar or red wine vinegar
  • 2 Tbsp. tomato paste
  • ¼ tsp. crushed red pepper flakes
  • 1 bunch kale, ribs and stems removed, leaves torn into large pieces (about 6 cups)
  • 2 Tbsp. unsalted butter

Directions

  1. Place ⅓ cup all-purpose flour in a shallow bowl. Season 1–1½ pounds skinless cod fillet, cut into 2–4 pieces, patted dry, on both sides with kosher salt and freshly ground black pepper, then press one side into flour to coat and tap off excess.
  2. Heat 2 tablespoons extra-virgin olive oil in a large high-sided skillet over medium-high. Cook ½ cup chickpeas, rinsed, tossing often, until crisp, about 3 minutes. Using a slotted spoon, transfer to a small bowl; season with salt.
  3. Reduce heat to medium. Cook cod, flour side down, in oil left in pan until light golden underneath, about 3 minutes. Transfer to a plate and arrange browned side up.
  4. Cook 4 ounces smoked Spanish chorizo, casing removed if needed, cut into very small pieces, in same pan, stirring often, until oil is red and chorizo is starting to crisp, about 1 minute. Add 5 garlic cloves, thinly sliced, and cook, stirring often, until fragrant, about 1 minute. Add 2 tablespoons sherry vinegar, 2 tablespoons tomato paste, and ¼ teaspoon crushed red pepper flakes and cook, stirring often, until combined about 1 minute. Add 1 medium bunch kale, ribs and stems removed, leaves torn into large pieces (about 4 cups), and stir to coat, then add 2 tablespoons unsalted butter, remaining chickpeas, a pinch of salt, and 1 cup water. Cook, tossing often, until kale is wilted, about 3 minutes.
  5. Arrange cod, browned side up, in pan; simmer, spooning sauce over, until cooked through, about 3 minutes. Top with crisped chickpeas and season with black pepper.

http://www.lynnandruss.com

Adapted from a recipe by Kendra Vaculin for Bon Appétit

Shrimp Saganaki

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Attending a Greek dinner party, we were tasked with supplying an appetizer to go with the theme. After a bit of a search, we decided on the Shrimp in a Skillet with Feta and Tomatoes from our “My Greek Table” cookbook by Diane Kochilas.

This Greek recipe is a taverna classic and beloved all over Greece, AND in Greek restaurants all over the world, too. It’s also very easy to prepare at home and can be served as a meze or as a main course. It’s delicious over rice or pasta, too.

There were a total of 10 guests at the party so we decided to double the recipe which required cooking the shrimp in two batches. Lucky for us, there were some leftovers which we served atop a bed of orzo for dinner a couple of days later.

Shrimp Saganaki

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 ½ lbs. large shrimp cleaned, with heads and tails intact
  • 6 Tbsp. ouzo
  • Juice of 1/2 lemon, strained
  • 4 Tbsp. extra virgin olive oil
  • 1 large red onion finely chopped
  • 1 large garlic clove minced
  • 1 green chile pepper (such as Anaheim), seeded and finely chopped
  • 2 cups chopped or grated fresh tomatoes, or diced canned tomatoes
  • Salt and freshly ground black pepper
  • 1 tsp. finely grated lemon zest
  • 2/3 cup Greek feta cheese, crumbled
  • 2 tsp. dried oregano
  • 2 Tbsp. finely chopped flat-leaf parsley

Directions

  1. Place the shrimp, 3 tablespoons of the ouzo and the lemon juice in a bowl. Cover, and refrigerate for at least 15 minutes or up to 2 hours.
  2. In a large, deep skillet, heat two tablespoons of the oil over medium heat. Add the onion and chile and cook, stirring until wilted, about 8 minutes. Stir in half the garlic. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper. Raise the heat to medium-high and cook for 15 minutes, until most of the watery liquid from the tomatoes has evaporated.
  3. In a separate large skillet. heat the remaining two tablespoons of olive oil over medium-high heat. Add the shrimp and remaining garlic, toss to combine and cook until the shrimp turn pink. Carefully spritz with the remaining 3 tablespoons ouzo; it may flame up a bit.
  4. Add the shrimp and pan juices to the tomato sauce. Stir in the lemon zest and feta. When the feta starts to melt, gently stir in the oregano and parsley. Remove from the heat and serve.

http://www.lynnandruss.com

Adapted from a recipe by Diane Kochilas

Marry Me Chicken Stuffed Shells

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You feast with your eyes first, and with this dish, it was love at first sight. All the hallmarks of Marry Me Chicken — sun-dried tomatoes, chicken, cream, and Parmesan cheese — are blended with even more cheese, then stuffed into jumbo shells along with Italian seasoning and fresh basil to make this decadent casserole.

Appealing to all ages, this cozy pasta dish can be served as a weeknight dinner, weekend dining with guests, or as an impressive potluck main course. The extra melty mozzarella cheese on top and fresh basil flourish makes this a meal sure to become a favorite.

Aim to cook your shells to al dente; they should be mostly tender but with a bit of firmness to them. You can often see a faint dry, starchy line  in the center of a cross section when you cut into one — that means  they’re ready. Al dente shells will be easier to handle and will bake to tender in the oven.

This is a saucy stuffed shell recipe. The sauce not only provides flavor but ensures the shells and filling remain moist and tender throughout the baking process. That said, if you want some of your shells to be more exposed so they have some toasted, chewier bites to some edges, you could hold back about a cup of the sauce and just serve the extra sauce alongside.

For an extra treat, serve it with some Cheesy French Onion Garlic Bread.

Marry Me Chicken Stuffed Shells

  • Servings: 6-8
  • Difficulty: moderate
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Ingredients

  • 24 jumbo pasta shells, from one 12-oz. package
  • 1 cup whole milk ricotta cheese
  • 3/4 cup finely chopped cooked chicken
  • 1 package goat cheese, (4-oz.) about 1/2 cup
  • 1/3 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 1 1/2 Tbsp. finely chopped fresh basil, plus more roughly chopped for garnish
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 3/4 tsp. dried Italian seasoning
  • 1/4 tsp. black pepper
  • 1 package low-moisture part-skim mozzarella cheese, (8-oz.) freshly shredded and divided (about 2 cups)
  • 1 jar julienne-cut sun-dried tomatoes in oil, (7-oz,) about 2/3 cup
  • 1 small yellow onion, finely chopped
  • 1 jar marinara sauce, (24-oz.) about 2 1/2 cups
  • 1/4 cup water
  • 1/4 tsp. crushed red pepper
  • 1 cup heavy whipping cream

Directions

  1. Preheat oven to 375°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, over high until al dente, 8 to 10 minutes. Drain shells, running under cold water to help stop cooking.
  2. Stir together ricotta, chicken, goat cheese, Parmesan, egg, basil, garlic, salt, Italian seasoning, black pepper, and 4 ounces (about 1 cup) of the mozzarella in a medium bowl until well combined. Set aside.
  3. Reserve 1 tablespoon sun-dried tomato oil from jar; drain and finely chop tomatoes (about 2/3 cup). Heat reserved oil in a medium saucepan over medium until shimmering. Add chopped tomatoes and onion; cook, stirring frequently, until onions are softened, about 3 minutes. Add marinara sauce, water, and red pepper; bring to a boil over medium, stirring occasionally, then reduce heat to low. Cook, stirring occasionally, over low until flavors meld and slightly reduced, about 15 minutes.
  4. While sauce cooks, place ricotta mixture in a large resealable plastic bag or piping bag; cut a 1-inch hole in corner or tip. Evenly pipe ricotta mixture into cooked shells (about 2 tablespoons each).
  5. Stir cream into sauce until combined. Spread half of sauce over bottom of a 13- x 9-inch baking dish. Arrange shells, filled side up, over sauce; top with remaining sauce.
  6. Cover dish with aluminum foil; bake in preheated oven until shells are tender, sauce is bubbling and filling is heated through, about 30 to 35 minutes. Remove from oven; uncover and sprinkle evenly with remaining 4 ounces (about 1 cup) mozzarella.
  7. Preheat oven to broil with rack about 7 inches from heat source. Broil until cheese is melted and just lightly browned in spots, about 2 to 4 minutes. Garnish with basil. Serve immediately.

http://www.lynnandruss.com

Recipe by Tricia Manzanero Stuedeman for Food & Wine

Tuna Noodle Casserole

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Have an aversion to tuna noodle casseroles? I certainly did growing up. But this sophisticated recipe has a more grown-up flavor-packed profile. It is filled with egg noodles, creamy tonnato sauce, pimientos, and peas, and topped with crunchy potato chips. Although I don’t believe the chips to be a necessary ingredient, they do add a nice crunch factor.

Often associated with 1950s middle America, tuna noodle casserole is a creamy and comforting baked pasta studded with flakes of canned tuna and sweet peas. This version forgoes the classic canned cream of mushroom soup base and instead leans on tonnato sauce, a bright and briny Italian condiment made with pureed canned tuna, anchovies, and mayonnaise, to add richness and zing. 

For this recipe, it’s important to use water-packed tuna, instead of oil-packed tuna, for a silky-smooth sauce. The most common types of canned tuna you’ll see in grocery stores are labeled “white tuna,” which is 100% albacore tuna, or “light tuna,” which can be a mix of yellowfin, bigeye, or skipjack. Albacore tuna is preferred for its firm, meaty texture and mild flavor. Yellowfin, bigeye, and skipjack tuna tend to have a more tan or pink color and a stronger, fishier flavor. 

Concerned that the potato chips would get soggy while covered in foil, but we went ahead and made the recipe as written. The chips were crispy in the end. However, if you know that you will have half of the casserole left, top only half of it with potato chips, then when you go to reheat, put the chips on the remaining portion and cook until hot.

Make ahead: The casserole can be prepared through step 3 up to one day in advance and stored, covered, in the refrigerator. Let it stand at room temperature while the oven preheats. Proceed with step 4 as directed, increasing the baking time to about 25 minutes covered and 15 minutes uncovered.

Tuna Noodle Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 1 (12-oz.) package wide egg noodles
  • 1/2 cup mayonnaise
  • 2 tsp. grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp. drained capers
  • 1 tsp. black pepper
  • 4 garlic cloves smashed
  • 3 oil-packed anchovy fillets, drained 
  • 4 (5-oz.) cans tuna in water, drained and broken into large flakes, divided
  • 3 Tbsp. unsalted butter 
  • 1 yellow onion, finely chopped
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half
  • 1 cup chicken stock
  • 4 oz. grated Parmesan cheese (about 1 cup), divided
  • 1 cup fresh or frozen sweet peas
  • 2 (4-oz.) jars diced pimientos, drained
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. chopped fresh dill, divided
  • 2 cups potato chips, barely crushed, some left whole

Directions

  1. Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Cook egg noodles, stirring occasionally, until al dente, about 5 minutes; drain and rinse with cold water. Set aside.
  2. Combine mayonnaise, lemon zest and juice, 1/4 cup water, capers, black pepper, garlic, anchovies, and 2 cans tuna in a blender; process until smooth, about 25 seconds. Set tonnato sauce aside.
  3. Melt butter in a large Dutch oven over medium. Add onion; cook, stirring often, until softened, about 4 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Stir in half-and-half; cook, stirring constantly, until thickened, 30 seconds to 1 minute. Stir in tonnato sauce, stock, and 3/4 cup Parmesan. Remove from heat; stir in egg noodles, peas, pimientos, salt, 2 tablespoons dill, and remaining 2 cans tuna. Transfer mixture to a 3-quart baking dish (such as a 9- x 13-inch dish).
  4. Top casserole evenly with potato chips and remaining 1/4 cup Parmesan. Cover dish tightly with aluminum foil, and bake in preheated oven for 15 minutes. Uncover, and continue baking until heated through, about 10 minutes. Garnish with remaining 1 tablespoon dill.

http://www.lynnandruss.com

Recipe by Liz Mervosh for Food & Wine

King Ranch Casserole

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This creamy, hearty, Tex-Mex weeknight casserole is packed with shredded chicken, corn tortillas, melty cheese, and chiles. It combines smoky and spicy ingredients into a comforting weeknight dinner. Shred the meat from a rotisserie chicken the night before, and your ahead of the game when it is time to make dinner.

While the flavors are reminiscent of enchilada casserole, the assembly process is even easier — rather than filling and rolling tortillas, the ingredients and melty cheese are layered like a lasagna. The salsa macha verde is a crunchy and spicy dried chile condiment with garlic, nuts, and seeds that adds a punch of spicy umami; chile crisp can be used in place of it.

If you don’t have a large (12-inch) cast-iron skillet, you can bake the casserole in a 9- x 13-inch baking dish. The layering and assembly instructions as well as the bake time will be the same.

Even though The Hubs added a 1/4 teaspoon of cayenne, we found the dish could have been spicier. So we also included pickled jalapeños as an extra garnish and a salsa verde as a side.

NOTE: Wrap the tortillas in aluminum foil and pop them in the already heated oven for about 10 minutes to soften them and bring out their flavors. You can also char them in a pan on the stove. Or do as we did, wrap them in a moistened paper towel and microwave the stack for one minute.

Let the casserole sit for 10 minutes after removing from the oven. The slices will still be sloppy when first serving, but if you have leftovers, you can easily cut wedges and heat them in a microwave.

King Ranch Casserole

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. unsalted butter 
  • 1 red bell pepper, stemmed, seeded, and chopped (about 1 2/3 cups)
  • 1 yellow onion, chopped (about 1 1/2 cups)
  • 1 Tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 1/2 cups chicken broth
  • 1/4 cup all-purpose flour
  • 3 cups shredded rotisserie chicken (about 1 rotisserie chicken)
  • 1 (10-oz.) can diced tomatoes and green chiles (such as Rotel), drained 
  • 3/4 cup heavy cream
  • 3/4 cup sour cream, plus more for garnish
  • 3 Tbsp. salsa macha verde or chile crisp, plus more for serving
  • 1 tsp. kosher salt
  • 2 cups shredded Monterey Jack cheese (about 8 oz.), divided
  • 12 (5 1/2-inch) corn tortillas, warmed, divided
  • Sliced avocado and fresh cilantro leaves, for garnish  

Directions

  1. Preheat oven to 425°F. Melt butter in a 12-inch cast-iron skillet over medium-high. Add bell pepper and onion; cook, stirring occasionally, until softened, about 6 minutes. Add chili powder and cumin, and cook, stirring often, until fragrant, about 1 minute. Add chicken broth; bring to a boil over high, stirring occasionally. Boil until broth is reduced by about one-third, 8 to 10 minutes.
  2. Reduce heat to low, and gradually whisk in flour; cook, whisking constantly, until broth mixture thickens slightly, about 1 minute. Remove from heat; stir in chicken, diced tomatoes and green chiles, heavy cream, sour cream, salsa macha verde, and salt until well combined; transfer to a large bowl. Do not wipe skillet clean.
  3. Spoon 2 cups chicken mixture back into skillet; spread in an even layer. Top evenly with 1/2 cup cheese and 6 tortillas, overlapping slightly and tearing as needed to fit. Repeat layering process with chicken mixture and cheese. Top with remaining 6 tortillas, remaining 2 cups chicken mixture, and remaining 1 cup cheese.
  4. Bake casserole in preheated oven until bubbly and cheese is browned in spots, 15 to 20 minutes. Let the casserole sit for 10 minutes before slicing into wedges.
  5. Garnish with sliced avocado, cilantro, and sour cream. Drizzle with salsa macha verde or chili crisp.

http://www.lynnandruss.com

Adapted from a recipe by Liz Mervosh for Food and Wine

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

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This New Orleans classic is loaded with meat, seafood, and tomatoes. Two main categories of jambalaya exist: Creole (or red) jambalaya, which is associated with the city of New Orleans and contains tomato; and Cajun (or brown) jambalaya, which contains no tomato and is more common in other parts of Louisiana. This recipe focuses on the Creole version with tomato.

According to Serious Eats “Beyond those two categories, though, it gets more difficult to pin down specifics. Meats often include pork (ham or sausage), chicken, shrimp, and crawfish, but oysters, turtle, duck, alligator, and more can also find their way into the jambalaya pot. Many recipes call for the “holy trinity”—Cajun cooking’s signature aromatic mixture of onion, green bell pepper, and celery—but I’ve found examples that omit or alter some part of it.”

This version sticks with some of the most common choices: a mixture of chicken, smoked andouille sausage, and shrimp, along with the trinity in its most typical form. The rice ratio? Rice can be tricky, but as a rule of thumb, using twice as much liquid as rice by volume will more or less put you in the ballpark.

You’ll need the juice from the tomatoes to function as a portion of the rice-cooking liquid, so be sure to check the ingredients and get canned peeled whole tomatoes packed in juice, not in purée.

The reason to use canned whole tomatoes is threefold. First, they tend to be better quality than crushed or puréed. Second, canned whole tomatoes tend not to have the firming agents that crushed tomatoes do—those firming agents can prevent the tomatoes from softening as they cook, so that they never fully melt into the dish. And third, because it’s easier to separate the flesh of whole tomatoes from their juices than it is to separate crushed or puréed tomatoes from them.

Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 28-oz. can peeled whole tomatoes, packed in juice
  • About 3 cups homemade chicken or shellfish stock, plus more as needed
  • 1 1/4 lbs. boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper
  • 1 Tbsp. vegetable, canola, or other neutral oil, plus more if needed
  • 3/4 lb. cooked Cajun or Creole sausage, such as andouille or chaurice (or other similar smoked or spiced pork sausage), sliced into thin rounds
  • 1 medium yellow onion, diced
  • 2 medium green bell peppers, stemmed, seeded, and diced
  • 4 celery ribs, diced
  • 4 medium cloves garlic, minced
  • 1 tsp. tomato paste
  • 1 Tbsp. Louisiana-style hot sauce (like Tabasco sauce), plus more for serving
  • 2 tsp. minced fresh thyme leaves or 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • 1/4 tsp. cayenne pepper, or to taste
  • 1/4 tsp. garlic powder
  • 2 bay leaves
  • 2 cups long-grain rice
  • 3/4 lb. peeled and deveined shrimp
  • 6 scallions, white and light green parts only, thinly sliced

Directions

  1. Strain tomatoes and add juice to a 4-cup measuring cup. Place tomatoes in a medium bowl. Using your fingers, carefully tear each tomato open to release the liquid inside its seed compartments. Strain all this liquid into measuring cup. Crush tomatoes well with your hands. Add enough chicken stock to tomato juices to total 4 cups (960ml). Set aside.
  2. Preheat oven to 325°F (160°C). Season chicken all over with salt and pepper. In a Dutch oven, heat oil over medium-high heat until shimmering. Add chicken and cook, turning, until browned on both sides, about 6 minutes per side. Transfer chicken to a cutting board and let rest for 5 minutes, then cut into 1/2-inch chunks and set aside.
  3. Meanwhile, add sausage to Dutch oven and cook, stirring often, until just starting to darken, about 3 minutes; lower heat and/or add oil at any point to prevent burning. Add onion, bell pepper, celery, and garlic and cook, stirring and scraping bottom of Dutch oven, until browned bits have come loose and vegetables just begin to turn lightly golden, about 8 minutes.
  4. Stir in tomato paste and cook, stirring, until lightly browned, about 1 minute. Add hot sauce, thyme, oregano, cayenne, garlic powder, and a very generous dose of black pepper. Add crushed tomatoes, tomato/stock mixture, diced chicken, and bay leaves and bring to a simmer. Season with salt, tasting liquid to ensure it is well seasoned.
  5. Stir in rice and return to a simmer. Cover with lid and transfer to oven. Bake until liquid is fully absorbed and rice is tender, about 40 minutes.
  6. Gently stir in shrimp and scallions and return to oven until shrimp are just cooked through, about 5 minutes. Cover pot and let rest 15 minutes. Remove bay leaves.
  7. Serve, passing hot sauce at the table for diners to add to taste.

http://www.lynnandruss.com

Original recipe by Daniel Gritzer for Serious Eats

Golden Chicken with Mustard and Shallots

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From a recent Bon Appétit magazine issue, this dish was featured in an article about the editor’s choice of the best 56 recipes since it first started publishing in 1956. OK, now that’s intriguing. And it is especially geared toward those who prefer the white meat of a chicken, although The Hubs, a dark meat fan, was surprised how delicious it was.

Yes, chicken breasts can be juicy and delightful. The key here is to coat them in a dusting of flour, salt, and turmeric, which yields a lightly seasoned crust and prevents them from sticking to the pan. Searing the chicken to start yields a crackly-golden exterior on the meat, and lots of flavorful browned bits too.

The sauce comes together in the same skillet, with shallots and garlic infusing the olive oil before Dijon mustard, heavy cream, and fresh thyme team up for a sunny, fragrant sauce. For maximum juiciness, the chicken gently finishes cooking in the oven, until it reaches succulent, tender perfection. Rely on an instant-read thermometer if you’re feeling unsure of its doneness, and make sure to let it rest before slicing.

The original recipe indicated it served two, but we had plenty leftover for a third portion, especially if it is served with rice (our choice) or bread.

Golden Chicken with Mustard and Shallots

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. all-purpose flour
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 1½ tsp. ground turmeric, divided
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 2 medium shallots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 3 sprigs thyme, plus leaves for serving
  • 1 cup heavy cream
  • 3 Tbsp. Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. freshly ground pepper
  • Steamed rice or toasted country-style bread (for serving)

Directions

  1. Preheat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts (about 1½ lb. total) all over with flour mixture.
  2. Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate.
  3. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook 2 medium shallots, thinly sliced, and 4 garlic cloves, finely chopped, stirring often, until shallots are translucent, about 4 minutes. Add 3 sprigs thyme, 1 cup heavy cream, 3 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 tsp. freshly ground pepper, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and ½ tsp. ground turmeric; stir to combine. Bring to a simmer, then return chicken and any accumulated juices to skillet.
  4. Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through (an instant-read thermometer inserted into thickest part of breasts should register 160°), 20–25 minutes.

http://www.lynnandruss.com

Recipe by Rachel Gurjar for Bon Appétit

Veal Shanks Braised with Honey and Rosemary

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According to chef/author Molly Stevens‘ cookbook “All About Braising” where this fabulous recipe hails from, veal has an inherent sweetness that really comes to the fore when it is braised with a bit of honey. Not too sweet, just a hint.

To ensure the veal shanks didn’t fall apart during braising, The Hubs tied each one around the outer diameter with kitchen twine. Once plated on a platter, the twine was removed before the carrots and shallots were added.

Along with the braised shallots and carrots, we served a side of velvety Manchego Mashed Potatoes, a perfect vehicle to corral some of the wonderful silky sauce. It was the perfect dinner to celebrate a close friend’s upcoming birthday.

Veal Shanks Braised with Honey and Rosemary

  • Servings: 4
  • Difficulty: easy
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Ingredients

The Braise

  • 4 meaty veal shanks, each 2 to 2 1/2 inches thick (3 to 3 1/2 lbs. total)
  • Coarse salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 large onion, coarsely chopped
  • 1 cup dry white wine or vermouth
  • 2 cups veal or chicken stock, preferably homemade
  • 2 Tbsp. honey (rosemary or lavender if possible); we had lilac honey
  • Zest and juice of 1 orange, zest removed in strips with a vegetable peeler
  • Zest and juice of 1 lemon, zest removed in strips with a vegetable peeler
  • 2 6-inch leafy fresh rosemary branches
  • 2 Tbsp. balsamic vinegar

The Carrot and Shallot Garnish

  • 1 Tbsp. unsalted butter, plus more to finish
  • 1 Tbsp. extra-virgin olive oil
  • 12 to 18 medium shallots, peeled, larger ones cut in half
  • 12 to 18 small carrots, peeled; OR 4 larger carrots, cut into 3-by-3/4 inch sticks
  • Coarse salt and freshly ground black pepper
  • 2 6-inch leafy fresh rosemary branches

Directions

  1. Heat the oven to 300 degrees.
  2. Browning the shanks: Season the veal shanks on all sides with salt and pepper. Heat the oil in a wide Dutch oven or heavy braising pot (6- to7-quart) over medium-high heat. When the oil is quite hot, add as many shanks as will fit without crowding. (If necessary, sear the shanks in batches.) Sear the shanks, turning once withe tongs, until both flat sides have an attractive bronze color, about 5 minutes per side. transfer to a large plate or tray, without stacking.
  3. The aromatics and braising liquid: Add the onion to the pot, stir and sauté, still over medium-high heat, until they soften and begin to brown, 3 to 4 minutes. The bottom of the pot should be developing a caramelized crust. Pour in the wine, stir to dissolve the brown crust on the bottom of the pot, and boil until the wine is reduced by half, about 10 minutes.
  4. The braise: Add the stock, honey orange zest and juice, lemon zest, rosemary, and balsamic vinegar to the pot. Return the shanks to the pot, arranging them in a snug single layer, and pour over any juices that accumulated while they sat. Bring to a simmer and cover with parchment paper, pressing down so the paper nearly touches the shanks and the edges hang over the sides of the pot by about an inch. Then secure the lid in place and slide the pot into the lower third of the oven to braise at a gentle simmer for 1 hour. After the first 10 to 15 minutes, check that the liquid is not boiling too energetically; if i is lower the oven heat by 10 to 15 degrees and continue to braise.
  5. Prepare the garnish: heat the butter and oil in a large 12-inch skillet over medium-high heat. when the butter has melted and the oil is quite hot, add the shallots and carrots, season with salt and pepper, and sauté, stirring and shaking the pan frequently, until tinged with brown all over, about 8 minutes. Add the rosemary branches and sauté for another minute.
  6. Finishing the sauce: With a slotted spoon, lift the shanks along with the shallots and carrots, onto a platter, without stacking. Handle the veal carefully at this point, as it will tend to fall apart. Cover loosely with foil to keep warm. Strain the braising liquid into a saucepan, pushing down on the vegetables, zest, and spent herbs to extract all the juices, and discard the solids. Skim the surface fat from the strained liquid, and bring to a simmer over medium-high heat. Simmer, skimming a few more times, until reduced enough to lightly coat the back of a spoon, about 15 minutes. Season with salt and pepper, and keep at a low simmer.
  7. Portioning the veal shanks: If the shanks are reasonably sized, serve one shank per person. If the shanks are enormous, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. be sure to offer the marrow bones as well.
  8. Serving: For a luxurious sauce, whisk a walnut-sized knob of butter into the barely simmering sauce.Once you’ve added the butter, avoid prolonged boiling. Serve the shanks accompanied by the carrots and shallots, and spoon the sauce over the top.

http://www.lynnandruss.com

Recipe by Molly Stevens from All About Braising

Spicy Broccolini with Seared Tofu and Sesame Oil

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This hearty vegetarian main (recipe courtesy of Milk Street) gets its spicy-salty earthiness from chili-bean sauce, or toban djan, a common ingredient in Sichuan cooking. The brownish red sauce is sold in jars; if it’s not available, approximate the flavor by mixing 2 tablespoons red miso with 1 tablespoon Asian chili-garlic sauce.

A sear-then-steam skillet technique is used to cook the broccolini; it builds flavor with browning but also allows the vegetable to cook up succulently crisp-tender. Serve with steamed rice and optional garnish of toasted sesame seeds and/or chili oil. So very simple.

Don’t use medium firm tofu, as it’s too delicate. Firm or extra-firm are the best options. After slicing the tofu, press the slices between paper towels to wick away excess moisture. To maximize moisture removal, we put the block of tofu on a moated cutting board, topped by a smaller cutting board with a large heavy cast-iron skillet resting atop that. The more moisture removal, the crisper the tofu slices will become.

Finally, when adding the tofu to the skillet, don’t simply dump it in with the marinade. Rather, lift out the slices and place them in a single layer in the pan; reserve the marinade for cooking the broccolini.

Spicy Broccolini with Seared Tofu and Sesame Oil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/3 cup low-sodium soy sauce
  • 2-3 Tbsp. chili-bean sauce (toban djan, see headnote)
  • 2 Tbsp. toasted sesame oil
  • 14 oz. container firm or extra-firm tofu, drained, halved lengthwise, cut crosswise into ½-inch-thick slices and pressed dry
  • 3 Tbsp. grapeseed or other neutral oil
  • 1 lb. Broccolini, trimmed and cut into 1- to 2-inch pieces
  • 1/3 cup lightly packed fresh cilantro
  • Toasted sesame seeds, to serve
  • chili oil (optional)

Directions

  1. In a large bowl, stir together the soy sauce, chili-bean sauce and sesame oil. Add the tofu and toss to coat. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the neutral oil until barely smoking. Remove the tofu from the bowl and place the slices in the skillet in a single layer; reserve the marinade.
  2. Cook the tofu, turning the pieces once with tongs or a metal spatula, until well browned on both sides, about 3 minute per side. Transfer to a serving platter and wipe out the skillet.
  3. In the same skillet over medium-high, heat the remaining 2 tablespoons neutral oil until shimmering. Add the broccolini and cook, stirring occasionally, until beginning to char, 3 to 4 minutes. Stir in ¼ cup water and the reserved marinade, then immediately cover and reduce to low. Cook, stirring once or twice, until the broccolini is tender-crisp and the sauce is slightly thickened, about 4 minutes.
  4. Transfer the broccolini with sauce onto the tofu and sprinkle with the cilantro.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Frite de Cordero (Lamb Stew)

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Like all traditional recipes that pre-date cookbooks, it’s difficult to trace this recipe’s origins, but like many of its kind, it has a legend that goes with it. In this case, the legend says that King Alfonso XIII first tasted it in a hunting lodge in Extremadura and liked it so much that he sent his chef there to learn how to make it so he could prepare it at the palace. Lends a little intrigue to the recipe, right?

Another typical aspect of such traditional recipes is that each family prepares them with whatever variations they like. In this case, the different schools appear to be “tomato and peppers, yes or no”, whole cloves of garlic versus mashed with or without almonds, or with or without the lamb liver depending on which household you consult (not in my house).

The only non-negotiable thing is having a good quality loaf of crusty bread to avoid leaving a drop of the delicious sauce, although one can add some “snapped” potatoes to the pot about 25 minutes before the stew is ready. Or, alternatively, serve it over noodles or mashed potatoes.

As with most stews and braises, it tastes even better the second time around.

Frite de Cordero (Lamb Stew)

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 1/2 lbs. boneless lamb leg or shoulder, cut into 1 1/2 to 2-inch pieces
  • 1 lamb liver, (optional)
  • 1 head garlic, all cloves peeled and left whole
  • 2 Spanish onions, peeled and chopped
  • 3 Italian-style green peppers, seeded and roughly chopped
  • 3/4 cup canned crushed tomatoes, or passata
  • 1 bay leaf
  • 1 1/2 heaping tsp. smoked paprika, sweet, hot, or a mix
  • 1 tsp. dried oregano, or 1 tablespoon fresh oregano leaves, finely chopped
  • 1 tsp. dried thyme, or 1 tablespoon fresh thyme leaves
  • 3 Tbsp. olive oil
  • Kosher salt, to taste
  • 1 cup dry white wine
  • 1 cup beef, veal, or lamb broth
  • Finely chopped fresh parsley, for garnish (optional)

Directions

  1. Heat the olive oil in a Dutch oven over medium heat.
  2. Pat the lamb pieces and liver (if using) dry with paper towels, then salt and pepper generously. Brown them well on all sides, then remove them from the pot and set aside.
  3. Add more oil to the pot if necessary, then add the onion and saute until it becomes transparent about 7 minutes. Add the peeled garlic cloves, the green pepper, and a bit of salt, and saute the mixture a few minutes more until the peppers are tender. (If using the lamb liver, remove 4 of the whole cloves of garlic from the pot and mash them along with the liver in a mortar or grind them in a blender or food processor until smooth. Set aside.)
  4. Add the crushed tomatoes or passata to the pot and cook for about 10 minutes, stirring from time to time. Remove the pot from the heat, add the smoked paprika, oregano, thyme, and bay leaf, and mix well. Return the pot to the stove over medium heat. Return the lamb pieces and any juices to the pot. Add the wine and broth and bring the mixture to a boil, then reduce the heat to low and cover.
  5. Cook the stew until the lamb is tender, about 1 1/2 hours. After 45 minutes of cooking, check the pot from time to time. If the mixture is becoming dry, add more broth or water. If the stew is too watery, remove the lid and allow the stew to continue cooking uncovered until the mixture thickens to your liking.
  6. When the stew is about 10 minutes from being ready, add the mixture of garlic and liver and stir well.
  7. Serve the stew hot, garnished with the chopped parsley.

http://www.lynnandruss.com

Recipe by Mónica Escudero of El País, 17 Nov 2024

Skillet-Braised Chicken With Greens and Olives

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Braising chicken and greens together in a skillet does wonderful things to both bird and vegetables. As the chicken cooks, the skin browns, crisps, and renders savory fat, which suffuses the greens with flavor. The greens, in turn, make a soft, moist bed on which to cook the chicken, keeping the meat supremely tender.

In the end, the silky greens make a rich, mineral contrast to the juicy meat, while lemon juice and olives add brightness and acidity to the mix, giving it a pleasant jolt. Serve this with crusty bread, mashed potatoes, or a bed of couscous to catch all the juices.

Using homemade chicken stock will add oodles of flavor, plus some preserved lemon (about 1 1/2 tablespoons of chopped rind) adds an additional depth of flavor.

Skillet-Braised Chicken With Greens and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 ¼ to 2½ lbs. bone-in chicken thighs and drumsticks
  • Fine sea salt or table salt and freshly ground black pepper
  • 1/4 tsp. hot smoked paprika, plus more for serving (or use red-pepper flakes)
  • 3 Tbsp. extra-virgin olive oil, more for serving
  • 1 cup sliced shallots, about 2 to 3 (or use red onion)
  • 3 garlic cloves, thinly sliced
  • 1 pound sturdy greens, such as escarole, Swiss chard or kale, coarsely chopped
  • 1 cup coarsely chopped cilantro or parsley
  • 1¼ cups chicken stock, preferably homemade, plus more as needed
  • ½ cup pitted coarsely chopped Castelvetrano olives
  • 1 lemon, halved
  • Flaky salt, for serving (optional)

Directions

  1. In a small bowl, blend 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika. Pat the chicken pieces dry with paper towels and then sprinkle all over with the seasoning mix.
  2. Preheat oven to 400F (375F convection).
  3. In a large (12-inch), heavy-bottomed skillet heat the oil over medium-high. Add chicken to the skillet and let sear until it browns lightly on both sides, removing it to a plate when finished browning.
  4. Add shallots and a pinch of salt, and cook until pale golden brown all over, 5 to 7 minutes.
  5. Add garlic to the pan and cook until fragrant, 1 minute more. Add chopped greens, cilantro, and another ¼ teaspoon salt to the pan, and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Cook until they have just started to wilt, about 2 minutes.
  6. Add the chicken and any juices on the plate to the skillet with the greens. Pour in enough of the chicken stock to come halfway up the chicken. Bring liquid to a gentle simmer. Place the skillet in the oven and bake until the internal temperature of the chicken reaches 165 degrees, about 25 to 35 minutes. Add more stock as needed to keep the greens tender and moist.
  7. Remove the skillet from the oven. Stir in olives and cook uncovered over medium heat until they are warmed through, about 1 minute more. Squeeze one lemon half over everything, then taste greens, and add more salt or lemon juice if needed. Serve topped with flaky salt, a drizzle of extra-virgin olive oil, and more smoked paprika.

http://www.lynnandruss.com

Adapted from a recipe by Melissa Clark for NYTimes Cooking

Hungarian-Style Sheperd’s Stew with Potatoes and Sausage

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This rich Hungarian stew recipe hails from a recent Milk Street Magazine. With the temps below freezing, and the winds howling, it was a perfect evening to make this dish and warm our insides.

Without easy-to-source options for Hungarian sausage, Cajun andouille is used for its spiciness and smokiness that pair well with the other flavors in the stew. Don’t forget to cover the pot when cooking the pasta. If too much liquid evaporates, the stew will be overly thick and starchy—not an appealing result.

For a bit more fiber and flavor, we used whole wheat pearl couscous, and some chicken broth in place of the two cups of water. The cubanelle peppers weren’t large at time of purchase so we included three smaller ones.

Surprisingly, the potatoes were not tender after the 20 minute allotment time, so we added an additional 10 minutes. Believe it or not, many of those small spud pieces were still not totally tender! But the dish had a lot of depth of flavor—we gave it two thumbs up!

Hungarian-Style Sheperd's Stew with Potatoes and Sausage

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1/2 cup drained roasted red peppers, patted dry
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white vinegar
  • 1 1/2 Tbsp. sweet paprika
  • 1/8 to 1/4 tsp. cayenne pepper
  • Kosher salt and ground black pepper
  • 2 Tbsp. grapeseed or other neutral oil, divided
  • 1/2 cup fregola or pearl couscous
  • 1 large yellow onion, cut into 1/2-inch pieces
  • 1 large banana pepper or cubanelle pepper, stemmed, seeded and cut into 1/2-inch pieces
  • 8 to 12 oz. Yukon Gold potatoes, unpeeled, cut into 1/2-inch chunks
  • 8 oz. andouille sausage, quartered lengthwise and cut into 1/2-inch chunks
  • Chopped fresh dill, to serve
  • Sour cream, to serve

Directions

  1. In a blender, combine the roasted peppers, tomato paste, vinegar, paprika, cayenne, and 1/2 teaspoon salt. Purée, scraping the blender jar as needed, until smooth, about 30 seconds. (Alternatively, combine the ingredients in a 2-cup liquid measuring cup and blend with an immersion blender until smooth.)
  2. In a Dutch oven over medium-high, combine 1 tablespoon of the oil and the fregola/pearl couscous. Cook, stirring until golden brown, 2 to 3 minutes. Transfer to a small bowl and set aside.
  3. In the same pot over medium-high, heat the remaining 1 tablespoon of oil until shimmering. Add the onion, banana/cubanelle pepper, potatoes and a 1/2 teaspoon each salt and black pepper. Cook, stirring until the vegetables are browned at the edges, 4 to 5 minutes.
  4. Add the pepper purée and cook, scraping up any browned bits, until the mixture begins to stick to the bottom of the pot, 1 to 2 minutes. Stir in 2 cups water and simmer.
  5. Stir in the fregola/pearl couscous, then cover, reduce to medium-low and cook, stirring occasionally until a pairing knife inserted into the potatoes meets no resistance, 15 to 20 minutes.
  6. Stir in the sausage. Cook uncovered, stirring until heated through and thickened, 3 to 5 minutes. Taste and season with salt and pepper. Serve sprinkled with dill and with sour cream on the side.

http://www.lynnandruss.com

Recipe by Rose Hattabaugh for Milk Street

Amazing (But Prep-Intense) Lasagna

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If you are of the ilk who actually likes a labor-intensive recipe challenge that brings out the masochist in you, then go ahead and double this lasagna recipe like we did. The original author claims the entire process takes a total of 4 hours. Well that depends…

We were hosting a potluck party of 10, and since this recipe feeds 8-10 servings (and we definitely wanted leftovers after all of that work), then two lasagnas it was! Because we made two casseroles, it took us 5 hours just to prep and assemble. They were refrigerated overnight, brought to room temperature before baking, and took nearly an hour to come to temperature of 165°F due to the cool ingredients.

All negatives aside, the lasagna was AMAZING! Our guests gushed over how yummy it was. This version produces an intensely flavored sauce, cheeses that melt into creaminess as if they were béchamel, meat that’s just chunky enough, and noodles that (hopefully) put up no resistance to the fork.

The ingredients and directions that follow are the original from Regina Schrambling for one lasagna. Instead of Italian sausage links, we used bulk and made them into patties for ease of searing and chopping. Many of our photos may show ingredients for two lasagnas, so keep that in mind when making yours.

In case you are wondering why make the ground meat into meatballs, only to chop them up later? It certainly gave us pause. One reviewer wrote “I believe the point of cooking the meat in ball shape is to end up with more tender and flavorful meat involving fewer advanced glycation end products. When you “scramble” ground beef, the fat drains out by the time it is fully cooked, and it’s all a bit crispy, grey and tough. The ball shape holds in a lot of the fat and moisture.”

*(If not using fresh noodles, cook them according to package directions for al dente, rinse under cool water and let cool on dry towels until ready to use.)

Amazing (But Prep-Intense) Lasagna

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

For the Sauce:

  • 1 cup extra virgin olive oil
  • 2 medium red onions, finely diced
  • 2 large cloves minced garlic
  • 8 oz. pancetta, diced
  • Salt and freshly ground black pepper
  • 1½ cups good red wine, preferably Italian
  • 2 28-oz. cans Italian plum tomatoes
  • 3 Tbsp. tomato paste
  • ¾ lb. ground sirloin
  • ¼ cup freshly grated Pecorino Romano
  • 2 eggs
  • 10 sprigs fresh parsley, leaves only, washed and dried
  • 2 large whole cloves garlic
  • ½ cup flour
  • 1 lb. Italian sausage, hot or sweet, or a mix

For the Lasagna:

  • 1 15-oz. container ricotta cheese
  • 2 eggs
  • 2 cups freshly grated Pecorino Romano
  • ½ cup chopped parsley
  • 1 lb. mozzarella, grated
  • 16 sheets fresh lasagna noodles*

Directions

  1. For the sauce, heat ½ cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  2. Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  3. Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  4. In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1½ hours.
  5. Heat the oven to 350°F. In a large bowl, combine the ricotta, eggs, Pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  6. Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of overlapping noodles (usually 4 per layer).
  7. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top.
  8. Bake 30* minutes. (If the lasagna was refrigerated overnight, take it out one hour before you bake. The baking time will be increased by almost double. Check with an internal thermometer and if the temp reads 165°F, it is done.) Let stand 10 minutes before serving.

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Adapted from a recipe by Regina Schrambling for NYTimes Cooking