Tag Archives: weeknight

Quick Beef Stew with Mushrooms and Dijon

Uncategorized, , ,

The main basis for this recipe from America’s Test Kitchen is a flavorful, yet quick, weeknight stew. Therefore the cut of meat is important. Sirloin steak tips (also known as flap meat or bavette steak) is essential if wanting a tender beef stew in less than an hour’s time. Yes, it is more expensive than chuck, but well worth it.

Quick-cooking sirloin steak tips have a beefy flavor and tender texture, so they are perfect for this speedy stew. Cutting the meat into small pieces allows it to get tender even faster. Smaller chunks are also easier to eat IMHO.

This stew tastes great after only 10 minutes of simmering but gets even better when cooked for longer; you can simmer it for up to 1 hour if time allows. Serve with mashed potatoes, polenta, egg noodles, rice, or crusty bread and sprinkle with additional chopped rosemary or fresh chives.

If you are simmering closer to an hour, you could consider adding in sliced carrots or parsnips.

Quick Beef Stew with Mushrooms and Dijon

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ lbs. sirloin steak tips, trimmed and cut into ½-inch cubes
  • 1½ tsp. table salt, divided
  • 4 Tbsp. unsalted butter
  • 8 oz. cremini mushrooms, trimmed and quartered
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 tsp. chopped fresh rosemary
  • 3 Tbsp. all-purpose flour
  • 2 cups beef broth
  • 1 cup water
  • ½ oz. dried porcini mushrooms, rinsed and chopped fine
  • 2 Tbsp. Dijon mustard

Directions

  1. Pat beef dry with paper towels and sprinkle with 1 teaspoon salt. Melt butter in Dutch oven over high heat. Add beef and cook, stirring occasionally, until browned, 6 to 8 minutes; transfer to plate.
  2. Add cremini mushrooms, onion, garlic, tomato paste, rosemary, and remaining ½ teaspoon salt to fat left in pot and cook over medium heat, stirring occasionally, until vegetables begin to soften and tomato paste darkens, 4 to 7 minutes.
  3. Stir in flour and cook for 1 minute. Stir in broth and water, scraping up any browned bits. Stir in porcini mushrooms, mustard, and beef, along with any accumulated juices, and bring to boil.
  4. Reduce heat to low and simmer, covered, until beef and vegetables are tender, about 10 minutes (or up to 1 hour if time allows; the meat will get more tender the longer it’s simmered. Add extra water if stew gets too thick). Season with salt to taste. Serve.

http://www.lynnandruss.com

Adapted from a recipe by Jessica Rudolph for America’s Test Kitchen

Seafood and Chorizo Stew

Uncategorized, , , , ,

This stew is started by cooking Spanish-style chorizo and onion together to infuse a bold flavor combination into its base. A mix of shrimp and cod are added at the end of the process to ensure that they are not overcooked.

The Hubs had made homemade seafood stock earlier in the day, so in place of the bottle of clam juice, we incorporated the stock—which adds tons of flavor. Another flavor-amping choice was using fire-roasted diced tomatoes.

Unlike Mexican chorizo, which is fresh and uncured, Spanish chorizo is fermented, smoked, and aged for weeks, resulting in a deep, complex flavor and firm texture. Spanish chorizo has been part of Iberian cuisine for centuries. Its origins trace back to the Roman Empire, but it wasn’t until the arrival of pimentón from the New World that chorizo took on its signature red hue and smoky depth.

Seafood and Chorizo Stew

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. extra-virgin olive oil, plus extra for drizzling
  • 6 oz. Spanish chorizo sausage, skins removed, quartered lengthwise and sliced ½ inch thick
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • 1 Tbsp. chopped fresh oregano
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 cup homemade seafood stock, OR 1 (8-oz.) bottle clam juice
  • 1 lb. extra-large shrimp (21 to 25 per lb.), peeled, deveined, and tails removed
  • 12 oz. skinless cod fillet, 1 to 1 ½ inches thick, cut into 1-inch chunks
  • Salt and pepper

Directions

  1. Heat oil in large saucepan over medium-high heat until shimmering. Add chorizo and onion and cook until both are lightly browned, 7 to 9 minutes.
  2. Stir in garlic and 1 teaspoon oregano and cook until fragrant, about 30 seconds. Add tomatoes and their juice and clam juice, scraping up any browned bits, and bring to simmer. Cook until slightly thickened, about 10 minutes.
  3. Pat shrimp and cod dry with paper towels and season with salt and pepper. Gently stir seafood into stew and cook until opaque and cooked through, about 5 minutes.
  4. Stir in remaining 2 teaspoons oregano and season with salt and pepper to taste. Portion stew into individual bowls and drizzle with extra oil. Serve.

http://www.lynnandruss.com

Adapted from a recipe by America’s Test Kitchen

Mashed Potatoes with Roasted-Garlic Mascarpone

Uncategorized, , , ,

These silky spuds are so rich, you can even skip the gravy! A mixture of brown butter, roasted garlic, and rich mascarpone levels up an iconic, otherwise-basic mashed potato recipe. Fold the rich garlic mixture into cooked potatoes before mashing (and then add add some more roasted cloves to the topping!). Any downside? There probably won’t be any leftovers.

Even though the fried sage leaves are optional, they add not only visual impact, but a nice herby texture. Additionally, we used roasted garlic paste in the potato mixture, and topped them with roasted garlic cloves along with the crisped sage leaves and cracked black pepper. A perfect accompaniment to our Reverse-Sear Prime Rib.

Mashed Potatoes with Roasted-Garlic Mascarpone

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

Ingredients

  • 1 medium garlic bulb
  • 3 lb. Yukon gold or red potatoes, peeled, if desired, and cut into 2-inch pieces
  • 1/4 cup butter
  • 1/2 cup mascarpone cheese
  • 1/4 to 1/2 cup milk, heavy cream, or half-and-half
  • Melted butter or olive oil and cracked black pepper (optional)
  • Frizzled Sage (optional)

Directions

  1. Preheat oven to 425°F. Cut 1/2 inch off top of garlic bulb to expose ends of cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut side up, in a small ramekin or custard cup. Lightly drizzle with olive oil and sprinkle with salt. Cover ramekin with foil. Roast 25 to 35 minutes. Once cool enough to handle, squeeze bottom of roasted bulb to release garlic cloves onto a cutting board; lightly sprinkle with additional salt. Use the side of a chef’s knife to mash the garlic into a paste. (Garlic paste can be made ahead and chilled up to 3 days.)
  2. Meanwhile, in a 4- to 6-qt. pot cook potatoes, covered, in enough lightly salted boiling water to cover until tender, 20 to 25 minutes; drain. Return hot potatoes to hot pot.
  3. In a small saucepan heat butter over medium until it starts to brown, 7 minutes. Remove from heat. Stir in mascarpone cheese and garlic paste until cheese is melted. Add mascarpone mixture to potatoes in pot. Let stand, uncovered, 2 minutes. In another small saucepan, heat milk over low until very warm.
  4. Mash potatoes with a potato masher or beat with a mixer on low just until light and fluffy. Stir in 1/4 cup of the warm milk, 1 tsp. salt, and 1/2 tsp. ground black pepper. Gradually stir in additional warm milk if needed to make potatoes desired creaminess. If you like, serve topped with melted butter, cracked black pepper, and Frizzled Sage.

How to Make Frizzled Sage

Pour enough vegetable oil into a small saucepan to cover bottom of the pan; heat over medium. Add fresh dry sage leaves, a few at a time. Cook until lightly browned and starting to crisp, 2 minutes. Remove to side dish until ready to adorn the potatoes.

http://www.lynnandruss.com

Recipe By Sarah Martens and Carrie Boyd for Better Homes and Gardens

Brussels Sprout Pasta

Uncategorized, , , ,

This weeknight Brussels sprout pasta dish is bursting with autumnal flavors. Leaving some of the outer Brussels sprouts leaves whole before roughly chopping the centers ensures you get different shapes and textures in every bite; hot Italian sausage adds heft and spice (add more red pepper flakes if you like—which of course we did!); pecans toasted in nutty brown butter are rich, cozy, and crunchy; and using Pecorino gives the dish a salty, sharp punch.

Now here is where we part from the original recipe. The amount of butter and oil to sauté the pecans seemed like overkill. We believe you could cut the amounts of butter and oil in half, although the original amounts are listed below.

Any type of medium pasta will work with this dish, such as mezze rigatoni, short tubes that will trap small bits of sausage and pecan for full-flavored bites. But you could consider orecchiette, conchiglie, or regular old penne. To get a luxurious, glossy sauce, cook your pasta until just shy of al dente (2 minutes less than package directions) so you can finish it in the sauce, with starchy water and butter helping bring everything together.

TIP: Get your pasta water on to boil first. As it warms up, use the prep time to assemble the rest of your ingredients.

In the end, it was quite luxurious and we were both surprised how much we liked it better than we thought we would. Instead of 1 pound of pasta, we used 12 ounces and felt it was a better balance with the other ingredients.

Brussels Sprout Pasta

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

Ingredients

  • 1 lb. Brussels sprouts
  • 1 lb. mezze rigatoni or other medium pasta
  • Kosher salt
  • 6 Tbsp. unsalted butter, divided
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1 cup coarsely chopped raw pecans
  • ¼ tsp. crushed red pepper flakes
  • 1 lb. hot Italian sausage, casings removed if needed
  • 3 garlic cloves, thinly sliced
  • 1 oz. Pecorino, finely grated (about ½ cup), plus more for serving
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar

Directions

  1. Trim root ends from 1 lb. Brussels sprouts, letting any larger outer leaves fall off. Place leaves in a medium bowl. Coarsely chop remaining sprouts and transfer to same bowl as leaves; set aside.
  2. Cook 1 lb. mezze rigatoni or other medium pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 2 cups pasta cooking liquid.
  3. Heat 4 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high until butter is melted. Add 1 cup coarsely chopped raw pecans and cook, stirring constantly, until nuts are darkened in color and fragrant and butter mixture browns (it will be slightly darker than plain brown butter because of the pecans), about 2 minutes. Transfer to a medium bowl, stir in ¼ tsp. crushed red pepper flakes, and season with salt. Wipe out pot.
  4. Heat remaining 2 Tbsp. extra-virgin olive oil in same pot over medium-high. Cook 1 lb. hot Italian sausage, casings removed if needed, breaking up with a wooden spoon, until browned and cooked through, about 5 minutes. Add 3 garlic cloves, thinly sliced, and reserved Brussels sprouts; season with salt. Cook, stirring occasionally, until Brussels sprouts are slightly wilted, 2–3 minutes.
  5. Add pasta, 1 cup reserved pasta cooking liquid, 1 oz. Pecorino, finely grated (about ½ cup), and remaining 2 Tbsp. unsalted butter; season generously with freshly ground black pepper. Cook, stirring constantly and adding more pasta cooking liquid as needed, until pasta is coated and sauce is glossy, 2–3 minutes. Remove pasta from heat and stir in 2 Tbsp. red wine vinegar. Taste and season with more salt if needed.
  6. Divide pasta among shallow bowls and top with buttery pecans, dividing evenly, and more Pecorino.

http://www.lynnandruss.com

Adapted by a recipe from Kendra Vaculan for Bon Appétit

Farro with Mushrooms and Peas

Uncategorized, , , , ,

We were pleasantly surprised how much we loved this easy farro recipe with mushrooms and peas. The side dish is creamy and packed with the flavors of fresh thyme, garlic, and a little Parmesan cheese. Think of this as a farro risotto type dish, but with far less TLC than your typical risotto requires! 

It is perfect as a vegetarian main next to some fresh salad, or serve it as a side next to your favorite protein, such as we did with loin lamb chops. You can also prepare it in advance and use as lunch for several days.

Unfamiliar with farro? It is a nutty-flavored Mediterranean grain that has been in use since the time of ancient Egypt. And not only is it chockful of good-for-you nutrition — fiber, protein, vitamins, minerals and antioxidants — it is also hearty, deeply satisfying, and quite versatile.

NOTES: As a vegetarian entree or main course, this recipe will serve 4. If served as a side next to your favorite protein such as salmon, chicken, pork or lamb, it can serve 5 to 6 people.

This farro recipe will keep well for 3 to 4 days, if refrigerated properly in airtight containers. When you need to warm it up, just use a skillet over medium-low heat. It helps to add a little bit of water and stir regularly till warmed through.

Farro with Mushrooms and Peas

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • Extra virgin olive oil
  • 3 green onions, chopped
  • 8 oz. baby bella mushrooms cleaned, trimmed and sliced
  • 1 cup frozen peas
  • 1 tsp. chopped garlic
  • 1 cup pearled farro
  • 1 tsp. sweet paprika
  • 2 springs fresh thyme, leaves only
  • Salt and pepper
  • 2 1/4 cups vegetable broth or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh mint leaves, chopped

Directions

  1. In a deep skillet with a lid, heat 2 tablespoons of olive oil over medium-high heat. Add green onions, mushrooms, and peas; sauté for 3-4 minutes. Add fresh garlic and stir briefly until fragrant. Now add farro, sweet paprika, thyme, and a little salt and pepper. Cook for 4-5 minutes, stirring regularly.
  2. Meanwhile, in a separate pot over medium-high heat, bring the broth to a boil. Add the boiling broth to the farro mixture. Bring everything to a boil, then lower the heat to medium-low. Cover and cook for 20 minutes (or according to package directions, ours took 30 minutes) until the liquid is absorbed.
  3. Remove from heat and add grated Parmesan and fresh mint leaves. Serve warm.

http://www.lynnandruss.com

Recipe by Suzy Karadsheh

Italian Sausage with Lentils and Kale

Uncategorized, , , ,

Here’s a one-skillet weeknight main dish that’s versatile, uncomplicated and sure to satisfy. Cooking sausages on top of the lentil mixture infuses this meal with rich, meaty flavor.

In lieu of Italian sausage, we used what we had on hand, one pound of homemade Garlic-Wine-Romano sausage from a local meat market. While the meat was 50% shy of the total amount in the original recipe, it suited the two of us just fine. All-in-all, an easy, quick weeknight recipe with a lot of flexibility.

The bonus here is, other than a skillet and a chef’s knife, there’s not a lot of clean up!

Italian Sausage with Lentils and Kale

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tsp. extra-virgin olive oil
  • 1 ½ lbs. sweet Italian sausage
  • 2 shallots, peeled, halved, and sliced thin
  • 3 garlic cloves, minced
  • 10 oz. kale, stemmed and chopped
  • ¾ cup chicken broth
  • Salt and pepper
  • 1 (15-oz.) can lentils, rinsed
  • 3 Tbsp. plain yogurt
  • 2 Tbsp. whole-grain mustard
  • 1 Tbsp. water

Directions

  1. Adjust oven rack to middle position and heat oven to 375 degrees. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add sausage and cook until browned all over, about 5 minutes; transfer to plate.
  2. Reduce heat to medium, add shallots and garlic to now-empty skillet, and cook until vegetables start to brown, about 3 minutes. Add kale, broth, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until wilted, about 5 minutes.
  3. Stir in lentils. Arrange browned sausage on top of lentil mixture and transfer skillet to oven. Cook, uncovered, until sausage registers 160 degrees, about 12 minutes. Whisk yogurt, mustard, and water together in bowl; drizzle over top. Serve.

http://www.lynnandruss.com

Recipe from America’s Test Kitchen

“Cheater” Beef Biryani With Cumin Raita

Uncategorized, , , ,

Not familiar with biryani? It is a world-renowned Indian dish that takes time and practice to make but is worth every bit of the effort. It consists of long-grained rice (like basmati) flavored with fragrant spices such as saffron and layered with lamb, chicken, fish, or vegetables and a thick gravy. The dish is then covered, its lid secured, and then the biryani is cooked over a low flame. This is definitely a special occasion dish.

However, this “cheater” version of biryani allows you to enjoy the wonderfully fragrant and complex dish on a busy weeknight. The shortcut method here gives the rice a head start in a Dutch oven, while a ground beef mixture comes together quickly in a skillet.

Don’t be deterred by the long ingredient list, as most of the ingredients are dried spices that don’t require any prep work. Aromatic garlic, ginger and spices are bloomed in ghee to extract as much flavor as possible, and there’s a slight hit of heat from the chile powder (more to taste). A tangy cumin raita is a lovely finishing drizzle that brightens the meal.

NOTES: Our alterations included using the entire onion, and increasing the ground beef to 1 1/2 pounds. With these additional amounts, you could get up to six servings. And next time we’ll increase the Kashmiri chile powder or cayenne because we could barely detect it. The original recipe indicates it is a total time of 30 minutes, but it took us at least 45 minutes to prep and cook.

Cheater Beef Biryani With Cumin Raita

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1½ cups basmati rice, rinsed
  • 5 cardamom pods
  • 1 (3-inch) cinnamon stick
  • 2 whole cloves
  • 2 cups low-sodium chicken broth
  • ½ tsp. Kosher salt and pepper
  • 3 Tbsp. ghee
  • 1 large white onion, thinly sliced
  • 1 Tbsp. tomato paste 
  • 3 garlic cloves, minced
  • 1 Tbsp. minced fresh ginger
  • 2 tsp. garam masala
  • ½ tsp. ground Kashmiri chile powder or ¼ teaspoon cayenne (more to taste)
  • ¼ tsp. ground fennel
  • ¼ tsp. ground turmeric
  • 1 star anise
  • ½ tsp. cumin seeds, divided
  • 1½ lbs. ground beef (preferably 20 percent fat)
  • ¾ cup Greek-style plain yogurt, divided
  • ¼ cup whole milk
  • ½ cup coarsely chopped cilantro leaves and tender stems, divided

Directions

  1. In a large Dutch oven, combine rice, cardamom, cinnamon, cloves, broth and ½ teaspoon of salt over medium-high heat; cover and bring to a boil. Once it boils, reduce heat to low and cook for 10 minutes.
  2. Meanwhile, heat 2 tablespoons of the ghee in a 12-inch nonstick skillet over medium. Add onion, season with salt and pepper and cook, stirring occasionally, until softened, 2 minutes. Add tomato paste and cook, stirring, until fragrant and well blended, 2 minutes.
  3. Push onion mixture to one side of the skillet and melt the remaining 1 tablespoon ghee in the empty side. To the melted ghee, add garlic, ginger, garam masala, chile powder, fennel, turmeric, star anise and ¼ teaspoon of the cumin; stir until well blended, 30 seconds.
  4. Mix the spices into the onion mixture until well combined, then add beef and season with salt and pepper. Cook, stirring and breaking up the meat into small pieces, until no longer pink, about 3 minutes (it will finish cooking with the rice). Turn off heat and stir in ¼ cup of the yogurt until well incorporated.
  5. Drizzle milk evenly over the rice, then add the beef mixture on top in an even layer. Scatter over half of the cilantro, cover and cook until the beef is tender and rice is cooked through, 8 minutes longer.
  6. Meanwhile in a small bowl, combine the remaining ½ cup yogurt, ¼ teaspoon cumin and 2 tablespoons of water and season with salt and pepper. Mix well.
  7. Gently fluff the rice with a fork and discard star anise and any other visible whole spices. Divide biryani among 4 bowls and garnish with the remaining cilantro. Serve warm, with the cumin raita on the side.

http://www.lynnandruss.com

Adapted from a recipe by Kay Chun for NYTimes Cooking

Rosemary and Dried Cherry Pork Chops

Uncategorized, , , ,

How about a to-die-for date night dinner for two? Pork and fruit are a classic partnership, and in this recipe from Bon Appétit, the marriage has lasting potential! It was a memorable dinner date for us… no future divorce attorneys on speed dial…

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for thick-cut pork chops. Don’t be tempted to go for boneless chops; a dish this simple and flavorful calls for a heavy-hitting bone-in situation.

Our sides consisted of Patatas Panaderas and a side salad. Dinner Done!

Rosemary and Dried Cherry Pork Chops

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • ⅓ cup dried tart cherries
  • 2 1″–1¼”-thick bone-in pork chops (10–12 oz. each)
  • Kosher salt, freshly ground pepper
  • 3 Tbsp. all-purpose flour
  • 2 Tbsp. extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 4 Tbsp. unsalted butter, divided
  • 2 cups low-sodium chicken broth
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. balsamic vinegar
  • 2 sprigs rosemary

Directions

  1. Combine ⅓ cup dried tart cherries and ½ cup hot water in a small bowl. Let sit to rehydrate while you cook the pork.
  2. Pat two 1”–1¼”-thick bone-in pork chops (10–12 oz. each) dry with paper towels. Season generously on both sides with kosher salt and freshly ground pepper. Sprinkle 3 tablespoon all-purpose flour evenly over both sides of each chop; press in gently to coat lightly.
  3. Heat 2 tablespoon extra-virgin olive oil in a large cast-iron skillet over medium-high. Shake off any excess flour and cook pork chops until deep golden brown underneath, about 5 minutes. Turn and cook until deep golden brown on other side and an instant-read thermometer inserted into the thickest part registers 135°, about 2 minutes, depending on thickness of chops. Transfer to a plate. Let pan cool slightly.
  4. Combine 1 large shallot, thinly sliced, and 2 tablespoon unsalted butter in same pan and cook over medium heat, stirring often, until shallot is softened, about 2 minutes. Add 2 cups low-sodium chicken broth, 2 tablespoon Dijon mustard, 1 tablespoon balsamic vinegar, and reserved cherries with their liquid. Cook, stirring constantly, until slightly reduced, about 5 minutes.
  5. Add 2 sprigs rosemary (OK maybe a bit more) and cook, stirring often, until sauce thickens further and is homogeneous, about 5 minutes. Remove from heat, add remaining 2 tablespoon unsalted butter, and vigorously stir to combine. Taste sauce and season with salt and pepper.
  6. To serve, nestle pork chops back into sauce in pan and spoon some sauce over.

http://www.lynnandruss.com

Recipe by Kendra Vaculin for Bon Appétit

Salmon and Green Beans in Red Pepper Sauce

Uncategorized, , , ,

Crisp-skinned salmon is the star protein here and simmers alongside green beans in the sauce, which is balanced, rich and tasty with anchovies and miso. According to NY Times Cooking, a sauce this good works with any protein that benefits from a gentle simmer. It was spot-on with the salmon!

Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, here these green beans—which hold their shape while they gently and endearingly collapse—contribute a generous texture to a roasted red pepper sauce.

We are quite fond of salmon and enjoy the fish often, both at home and while dining out. The Hubs adores anchovies (in any form), yet I tend to be a bit more timid about them. In this dish, they literally dissolve into the sauce. If there is an anti-anchovy militant in your household, don’t even mention they are part of the recipe.

Our changes included slicing a 24-ounce slab of salmon into three 8-ounce portions. We also increased the amount of green beans from 8 ounces to 12 ounces (but then forgot to slice them into 2-inch pieces 😏).

Salmon and Green Beans in Red Pepper Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 small red onion, peeled and chopped (about 1 cup)
  • 1 (16-oz.) jar roasted red bell peppers, drained and chopped (about 1 ½ cups)
  • 1 Scotch bonnet or habanero chile, seeds in or out
  • 4 garlic cloves, peeled
  • 5 Tbsp. olive oil, divided
  • 4 salmon fillets (about 6 oz. each), skin on or off
  • Salt and black pepper
  • 8 oz. green beans, trimmed and cut into 2-inch pieces (about 2 cups)
  • 6 to 8 oil-packed anchovies
  • 1 Tbsp. white or red miso
  • ½ cup thinly sliced fresh scallions
  • Rice, for serving
  • 1 lemon, cut in wedges

Directions

  1. Prepare the red pepper sauce: Using a food processor or blender, coarsely chop the onion, roasted red peppers, Scotch bonnet and garlic by pulsing them together.
  2. Heat a large (10-inch) cast iron or nonstick skillet over high and add 2 tablespoons oil.
  3. Place the salmon fillets in the hot oil, skin side down, season lightly with salt and pepper and cook without moving until the contact side is gently browned, about 5 minutes. Move the salmon to a plate, setting it skin side up, and set aside.
  4. Turn the heat down to medium-high, add 1 tablespoon oil to the skillet, the green beans, anchovies and miso. Cook, stirring frequently, mashing the anchovies with the spatula until miso is broken up and anchovies are dissolved. Add ½ cup water to the skillet and bring to a simmer. Cook until green beans are just wrinkly, 4 to 6 minutes.
  5. Reduce heat to medium, pour the red pepper sauce into the skillet. Stir in ½ cup water and the remaining 2 tablespoons oil. Simmer the sauce, stirring frequently until slightly reduced and the liquid and oil collect toward the center of the skillet, 5 to 6 minutes. Taste for seasoning and adjust with additional salt and pepper if necessary.
  6. Using a wooden spoon, create divots in the sauce and green beans. Nestle the fillets in the divots, skin side up. Cook until the fish is fork-tender, the sauce reduced and the green beans are softened, 6 to 8 minutes.
  7. Garnish with scallions and serve fish, green beans and sauce immediately over rice, with lemon wedges for squeezing.

http://www.lynnandruss.com

Recipe by Yewande Komolafe for NYTimes Cooking

Creamy Tuscan Chickpea Soup

Uncategorized, , , ,

With the hot, humid dog days of summer behind us, that’s when we start craving cool-weather sustenance like soups and stews. Here, spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup; a recipe found in Food & Wine Magazine.

Think of it as a cozy mash-up of Zuppa Toscana and Marry Me chicken. Spicy sausage adds a deep, savory flavor while sun-dried tomatoes lend a sweet-tangy richness to the broth. Chickpeas make the soup extra satisfying without feeling heavy, and the vegetables are perfectly tender with just a slight bite. It’s an umami-packed bowl that’s both comforting and nourishing. For the best texture and browning, use sausage out of its casing — it breaks up more easily with a spoon and browns more evenly in the pan.

For a milder soup, you can use regular Italian sausage instead of the spicy variety. We used sweet Italian sausage because that’s what we had on hand, but we added some red pepper flakes to include the spiciness. However, our fresh basil from the herb garden was past it’s prime. Instead of buying a bunch from the farm market or grocery store, we substituted 2 teaspoons of dried Tuscan Italian seasoning.

The soup was fantastic! *That being said, you want to maximize flavor by using homemade chicken stock. Canned or boxed stock just does not have the depth of flavor. Also, The Hubs used dried chickpeas that were soaked overnight with aromatics then cooked in a pressure cooker—a time-saver. **The broth (from canned or cooked) can be used along with the chicken stock for additional flavoring.

NOTE: Store soup in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop before serving. You may want to add more broth when reheating, and that’s totally fine. Soups like this also freeze well — just let it cool completely, then ladle into freezer-safe containers or large ziplock bags and store in the freezer for one to two months.

Creamy Tuscan Chickpea Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. spicy (or sweet) Italian sausage, casings removed
  • 1 large yellow onion, chopped (about 2 cups)
  • 1 large celery stalk, chopped (about 1/2 cup)
  • 1/2 cup finely chopped oil-packed sun-dried tomatoes
  • 4 large garlic cloves, minced
  • 1/2 tsp. red pepper flakes (optional)
  • 8 cups chicken stock*
  • 2 15-oz. cans **chickpeas, save the liquid for part of the broth
  • 4 cups torn lacinato kale leaves (about 1 bunch)
  • 2 oz. Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
  • 1/4 cup heavy cream
  • 2  Tbsp. chopped fresh basil OR 2 tsp. dried Italian seasoning
  • 3/4 tsp. kosher salt

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  2. Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes, red pepper flakes (if using) and garlic. Cook, stirring often, until fragrant, about 1 minute.
  3. Stir in stock and chickpea broth, Italian seasoning (if using) and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes.
  4. Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil (if using), and salt.
  5. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

http://www.lynnandruss.com

Adapted from a recipe by Anna Theoktisto for Food & Wine

Pan-Seared Flounder with Lemon-Caper Sauce

Uncategorized, , , , ,

Flatfish such as flounder and sole are quick-cooking, ultraconvenient—and finicky. Because they lie in camouflage on the seabed waiting for prey, the flesh of these fish is unbeatably tender, flaky, and delicate. But their flesh is quick to tighten up and dry out over fierce heat, yet if you go too easy on the sear, the fragile fillets can tear or break when you attempt a flip. 

Once you nail the process, you are handsomely rewarded: Done right, flounder and sole are buttery, flaky, mild, and sweet, the perfect canvas for a variety of punchy sauces and toppings.

According to chef David Yu, when fish releases moisture in the skillet, that moisture impedes the fillet’s contact with the pan and oil and also lowers the temperature of everything, resulting in a longer browning time. So it’s key not only to thoroughly dry the fish with paper towels but also to dredge it in flour, which absorbs any moisture left on the fish’s surface.

Flour presents a couple of other perks as well: It helps hold the delicate flesh together by forming gluten, and its protein and sugar also help the fish to brown. Here, the fish is floured on only one side.

TIP: Using a well-oiled stainless-steel skillet rather than nonstick allows you to cook the fish at a higher temperature, quickly altering the proteins in the fish to keep them from bonding to the pan.

Our fillets were larger than noted in the original recipe, so we used a 13″ stainless steel skillet and a bit more oil in the pan. Because of their length, the fillets were a bit tricky to turn over. Pairing with steamed broccoli and a side salad, we enjoyed a fast, healthy and tasty dinner!

Pan-Seared Flounder with Lemon-Caper Sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 Tbsp. all-purpose flour
  • ¾ tsp. table salt, divided
  • ¼ tsp. pepper
  • 6 (4- to 6-oz.) skinless flounder fillets, ¼ to ½ inch thick
  • 4 tsp. vegetable oil, divided
  • 3 garlic cloves, minced
  • ⅓ cup dry white wine
  • ⅓ cup water
  • 1½ tsp. grated lemon zest, plus 1½ Tbsp. juice
  • 3 Tbsp. unsalted butter, cut into 6 pieces and chilled
  • 2 Tbsp. capers, rinsed
  • 1 Tbsp. minced fresh parsley

Directions

  1. Whisk 2 tablespoons all-purpose flour, ½ teaspoon table salt, and ¼ teaspoon pepper together in small bowl. Reserve 1 teaspoon flour mixture, then spread remaining mixture in even layer on large plate. 
  2. Dry 6 skinless flounder fillets thoroughly with paper towels. Place 3 fillets, skinned side down, into flour mixture on plate to coat 1 side. Shake off excess and transfer to rimmed baking sheet, floured side up. 
  3. Heat 1½ teaspoons vegetable oil in 12-inch skillet over medium-high heat until just smoking. Carefully place fillets, floured side down, in pan and cook until bottom is golden brown, about 2 minutes. Remove skillet from heat. Using 2 thin spatulas, gently flip fillets and let stand until second side is opaque, 15 to 30 seconds. Transfer fillets, browned side up, to platter. Wipe out skillet with paper towels and repeat steps 2 and 3 with remaining fillets and 1½ teaspoons oil.
  4. Wipe out skillet with paper towels. Add remaining 1 teaspoon oil and 3 minced garlic cloves and cook over medium heat until fragrant, about 30 seconds. Stir in reserved 1 teaspoon flour mixture and cook for 15 seconds.
  5. Whisk in ⅓ cup white wine, ⅓ cup water, 1½ teaspoons grated lemon zest and 1½ tablespoons juice, and remaining ¼ teaspoon salt. Bring to simmer and cook until sauce has thickened slightly, about 2 minutes. 
  6. Off heat, whisk in 3 tablespoons chilled unsalted butter, cut into 6 pieces. Stir in 2 tablespoons rinsed capers and 1 tablespoon minced parsley. Spoon sauce over fish and serve.

http://www.lynnandruss.com

Recipe by David Yu for Cook’s Illustrated

Mushroom and Lentil Ragù

Uncategorized, , , , , ,

A vegetarian meal with a meaty undertone and a soulful depth of flavor. Here, nutty mushrooms and quick-cooking lentils play nicely together for a flavor-packed, meatless take on classic ragù. Traditionally, ragù gets its signature savory flavor from slow-cooked meat like ground beef or pork.

In this vegetarian version, a mix of sautéed mushrooms, such as oyster and cremini, lends earthy flavor and texture, while black lentils — a quicker-cooking legume than green or red lentils — gives the sauce body.

Lentils are prized in the Mediterranean, and most Italians would agree that the best lentils come from Southern Italy. Although they cook in under half an hour, black (Beluga) lentils remain a bit more sturdy throughout the cooking process than most other lentils. Instead (because we had them on hand), we used Puglia lentils which are celebrated for their earthy taste and numerous health benefits.

Like any ragù, this dish relies entirely on building layers of flavor. Sautéing the mushrooms, onions, and carrots until browned and toasting the tomato paste creates a deep foundation of umami. Deglazing the brown bits at the bottom of the Dutch oven with wine and stock infuses the lentils and sauce with rich, savory notes.

Simmered in a red wine sauce fortified with vegetable broth, the lentils become tender and creamy, resulting in a hearty sauce that comes together in less than an hour and proves to be more than the sum of its parts. Serve over creamy cooked polenta or fresh pappardelle for a filling meal. 

Make Ahead: You can make this ragù up to three days in advance and store it covered in the refrigerator. When reheating, you may find that the lentils have absorbed some of the liquid. Simply thin it back out to your desired consistency with vegetable stock or water. This recipe is also freezer-friendly. Let it cool completely, then ladle it into freezer-safe containers or large resealable plastic bags, and store it in the freezer for up to two months.

Mushroom and Lentil Ragù

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

Ingredients

  • 1 cup dried black lentils
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 lb. mixed fresh mushrooms (such as cremini, oyster, and portobello), stemmed and chopped (about 5 1/2 cups)
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 4 tsp. kosher salt, divided
  • 4 large garlic cloves, minced
  • 1/4 tsp. crushed red pepper
  • 2 Tbsp. tomato paste
  • 1 cup (8 oz.) dry red wine
  • 2 cups vegetable broth
  • 1 14.5-oz. can crushed tomatoes
  • 2 Tbsp. chopped fresh oregano, plus more for garnish
  • 1/2 cup heavy cream
  • 2 oz. Parmigiano-Reggiano cheese, finely shredded (about 1/2 cup), plus more for garnish
  • Cooked polenta, for serving

Directions

  1. Bring a medium saucepan of water to a boil over high. Add lentils, and cook, uncovered, until plump and tender, about 10 minutes. Remove from heat, and let stand for 10 minutes; drain and set aside.
  2. Heat oil in a large Dutch oven over medium-high. Add mushrooms, onion, carrots, and 1 teaspoon salt. Cook, stirring occasionally, until mushrooms begin to brown and stick to the bottom of the pot, 12 to 14 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 2 minutes. Add tomato paste; cook, stirring constantly, until paste darkens in color, about 2 minutes.
  3. Add wine, and scrape up any browned bits from the bottom of the Dutch oven; cook until wine is almost evaporated, about 2 minutes. Stir in broth, crushed tomatoes, oregano, cooked lentils, and remaining 1 tablespoon salt. Bring to a boil over medium-high; reduce heat to medium-low, and simmer, uncovered, until flavors meld, 15 to 20 minutes.
  4. Remove Dutch oven from heat, and stir in cream and cheese. Serve ragù over cooked polenta. Garnish with additional oregano and cheese, and drizzle with olive oil. Serve hot.

http://www.lynnandruss.com

Recipe by Anna Theoktisto for Food & Wine

Sausage Traybake with Apples and Onions

Uncategorized, , , , ,

With Oktoberfest festivities in full swing, this meal is sure to be a top contender. It is simple, versatile, a one-pan wonder and sure to please! Wide, low-sided baking sheets are ideal for oven-easy dinners; they facilitate heat circulation for better browning.

Savory sausages are paired with sweet apples and onions, which get a flavor boost from spicy mustard. A glug of hard apple cider or beer is used to deglaze the baking sheet. The double dose of apple flavor from cider is spot-on, though a crisp lager or malty amber beer also is delicious.

Select apples with a firm texture, yet thin skin that stays tender during roasting. Honeycrisp (our selection) and Gala are good options. Of the other choices, we used bratwurst, one each of red and yellow onions, hard apple cider, a combo of both Dijon and whole grain mustards, and both sage (which we tripled to 3 tablespoons) and thyme from our herb garden.

And is doesn’t hurt to have an extra-large dollop of a whole grain and Dijon mustard mixture on the plate.

Sausage Traybake with Apples and Onions

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

Ingredients

  • 2 medium red OR yellow onions, halved and sliced about ½ inch thick
  • 1-3 Tbsp. torn fresh sage OR 2 tsp. fresh thyme; plus more chopped sage or thyme to serve
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and ground black pepper
  • 1¼ lbs. firm apples, quartered lengthwise and cored
  • 1½ lbs. kielbasa OR bratwurst OR sweet or hot Italian sausages, poked in several places with a paring knife
  • 1/4 cup hard apple cider OR beer OR broth
  • 2 Tbsp. whole-grain mustard OR Dijon mustard, plus more to serve

Directions

  1. Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the onions, torn sage, oil and ½ teaspoon each salt and pepper; distribute in an even layer. Roast until the onions begin to soften and brown, about 10 minutes.
  2. Remove from the oven and stir the onions. Add the apples and arrange the sausages on top. Roast until the centers of the sausages reach 160°F and the onions and apples are tender and lightly browned, 15 to 20 minutes.
  3. Transfer the sausages and apples to a platter, leaving the onions in the pan. Pour the cider over the onions and stir, scraping up any browned bits. Stir in the mustard, then taste and season with salt and pepper. Transfer the onion mixture to the platter, spooning it around the sausages and apples. Sprinkle with chopped sage and serve with additional mustard.
  4. Optional garnish: Chopped fresh dill OR pickled peppers OR both

http://www.lynnandruss.com

Recipe from Courtney Hill for Milk Street

Savory Mushroom Bacon Pasta

Uncategorized, , , , ,

This Japanese-inspired mushroom pasta uses a mixture of mushrooms (such as oyster, shiitake, and cremini, but use whatever you prefer) and bacon tossed with garlic, soy sauce, butter, and spaghetti to make a quick pasta.

While the sauce coats the pasta lightly, its flavor is anything but subtle thanks to the addition of dashi powder. It is the key ingredient that adds a punch of umami to the dish. So before you start this dish, make sure you have dashi powder on hand. It is easy to get at an Asian market or online.

Begin by crisping the bacon in a skillet, then remove it and brown a pound of mushrooms in the fat left in the pan (any type or mix of mushrooms will do), followed by scallions and garlic. To finish the sauce, stir in some pasta cooking water, butter for silky texture, and the instant dashi powder and soy sauce. Despite only lightly coating the spaghetti, the resulting sauce turns the dish into a flavor powerhouse.

The Hubs had the leftovers for lunch the next day and said it was even better!

Mushroom Bacon Pasta

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 12 oz. spaghetti
  • Table salt for cooking pasta
  • 5 slices thick cut bacon, cut crosswise into ½-inch strips
  • 1 lb. assorted mushrooms, sliced ½-inch thick
  • 4 scallions, white and green parts separated and sliced thin
  • 3 garlic cloves, sliced thin
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. soy sauce
  • 1 Tbsp. instant dashi powder

Directions

  1. Bring 2 quarts water to boil in large pot. Add pasta and ½ tablespoon salt and cook, stirring occasionally, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  2. Meanwhile, cook bacon in 12-inch skillet over medium heat until bacon is golden and crispy, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.
  3. Add mushrooms to fat left in skillet. Cook over medium-high heat until mushrooms have softened and edges are golden, about 5 minutes. Add scallion whites and garlic and cook until fragrant and butter is melted, about 30 seconds. Stir in ½ cup reserved cooking water, butter, soy sauce, and dashi powder.
  4. Transfer to pot with pasta along with reserved bacon and toss to combine. Adjust consistency with additional reserved cooking water as needed. Sprinkle with scallion greens. Serve.

http://www.lynnandruss.com

Recipe by Maggie Zhu for America’s Test Kitchen

Meatball Tagine

Uncategorized, , , , , , ,

In Bon Appétit’s weeknight-friendly take on Moroccan tagine, it taps classic flavor powerhouses to create the robust sauce: peppery harissa (if yours is mild, you may to throw in a pinch of crushed red pepper flakes for balance), sweet dried fruit, briny olives, and warming spices like cinnamon and cumin. If lamb isn’t your bag, feel free to swap in ground beef or chicken instead. But hey, lamb is our bag!

Incorporating dried dates instead of apricots (that’s what we had on hand), will result in a darker sauce. And we made our tri-colored couscous with homemade chicken stock for an additional bump of flavor.

You’ll get about 30 meatballs, so the dish could possible feed a fifth diner.

Ingredients

Meatball Tagine

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 large egg, beaten to blend
  • 5 garlic cloves, 1 finely grated, 4 thinly sliced
  • 1 lb. ground lamb, OR ground beef or chicken
  • 1 cup panko
  • ½ tsp. smoked paprika
  • ¼ tsp. ground cinnamon
  • 5 Tbsp. extra-virgin olive oil, divided
  • 2 tsp. cumin, divided
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided, plus more
  • 1 large onion, coarsely chopped
  • ½ cup pitted green olives
  • ¼ cup coarsely chopped pitted Medjool dates, OR dried apricots
  • ⅓ cup mild (or spicy) harissa paste
  • Freshly ground pepper
  • 2 Tbsp. red wine vinegar
  • Cooked Moroccan couscous, mint leaves, and parsley leaves with tender stems (for serving)

Directions

  1. Place 1 large egg, beaten to blend, 1 garlic clove, finely grated, 1 lb. ground lamb, 1 cup panko, ½ tsp. smoked paprika, ¼ tsp. ground cinnamon, 3 Tbsp. extra-virgin olive oil, 1 tsp. cumin, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. water in a large bowl. Using your hands, gently mix until combined, then break into golf-ball-size pieces and roll into balls.
  2. Heat remaining 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Cook meatballs in a single layer, undisturbed, until browned underneath, about 3 minutes. Turn over and cook until browned underneath, about 3 minutes (they will not be cooked through). Using a slotted spoon, transfer meatballs to a plate.
  3. Pour off all but 2 Tbsp. fat from pot; discard. Add 1 large onion, coarsely chopped, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook over medium-high, stirring occasionally, until onion is softened and starting to brown around edges, about 3 to 5 minutes.
  4. Add 4 garlic cloves, thinly sliced, ½ cup pitted green olives, ¼ cup coarsely chopped pitted Medjool dates or dried apricots, and remaining 1 tsp. cumin. Cook, stirring often, until fragrant, about 1 minute.
  5. Add ⅓ cup mild harissa paste and season with freshly ground pepper. Cook, stirring occasionally, until slightly darkened in color, about 2 minutes. Add 2½ cups water and bring sauce to a vigorous simmer. Cook, stirring occasionally, until slightly reduced, 10–12 minutes. Taste and season with salt.
  6. Add meatballs to sauce, reduce heat to medium, and simmer until meatballs are cooked through and sauce is thickened, 7–9 minutes. Remove pan from heat and stir in 2 Tbsp. red wine vinegar.
  7. Serve meatballs over cooked Moroccan couscous, topped with mint leaves and parsley leaves with tender stems.

http://www.lynnandruss.com

Adapted from a recipe by Kendra Vaculin for Bon Appétit