Tag Archives: weeknight

Braised Tuna Puttanesca with Lemon-Garlic Rice

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

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

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

Braised Tuna Puttanesca

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Lemon-Garlic Rice

Lemon-Garlic Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Chicken Teriyaki Rice Bowls

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

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

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

Chicken Teriyaki Rice Bowls (Donburi)

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Original recipe by Julia Rakow for Milk Street

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

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

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

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

Roasted Chicken with Avocado-Cilantro Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Recipe by Courtney Hill for Milk Street

Cumin Rice with Caramelized Onions

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

Cumin Rice with Caramelized Onions

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

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

Directions

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

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Adapted by a recipe from Dimitri Demopolous for Milk Street

Pepper Steak Stir-Fry

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

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

Pepper Steak Stir-Fry

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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

Weeknight Beef Stroganoff

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

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

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

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

Weeknight Beef Stroganoff

  • Servings: 4
  • Difficulty: easy
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Ingredients

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

Directions

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

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Spicy Beef with Peanuts and Chiles

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

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

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

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

Spicy Beef with Peanuts and Chiles

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

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

Directions

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

http://www.lynnandruss.com

Original recipe from the now defunct Fine Cooking

Rice Noodle Salad

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

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

Rice Noodle Salad

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

For the dressing

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

For the Salad

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

Directions

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

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Adapted from a recipe by Martha Rose Shulman for NYTimes Cooking

Reginetti with Mushrooms, Tomato and Pancetta

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This rich, warming, autumnal dish is Milk Street’s version of pasta alla boscaiola, or woodsman’s pasta, which features earthy, meaty mushrooms. For varied flavor and texture, use a mix of different types of fungi, but thanks to the alliums, pancetta, cream and Parmesan that play supporting roles, the pasta is delicious even if made only with basic creminis. A little white wine is added for flavor-lifting acidity, and tomato puree to tie together all the elements .

Even though you might love them, don’t use portobello mushrooms for this recipe. Unless the gills are scraped off, their inky color will make the sauce dark and murky. Additionally, portobello caps are too large and thick for sauces like this one.

Instead of the suggested ziti or gemelli, we used a whole grain reginetti from Sfoglini—Bottom line: Sfoglini pastas are made with organic grains grown on North American farms which are always milled in the US. We also lowered the amount from one pound to 12 ounces. Finally, we increasing the pancetta from 4 ounces to almost 7 (because that is what we had on hand).

Here’s the thing about Sfoglini pasta: It combines the very best of Italian technique and American ingredients. Day in, day out, that’s the balance they strive to achieve. What does that mean? For starters, it means traditional bronze dies and plates on everything they make, which results in the beautiful, rough texture on your pasta (which makes the sauce stick!). In addition, they slow-dry every one of our pastas at a low temperature to preserve both flavor and nutrients. 

You will need to reserve one cup of the pasta water when it is done. An easy trick to help you remember is putting a measuring cup into the colander that is in the sink. As you go to pour out the pasta water, the measuring cup will remind you to reserve some before you pour it all down the drain. If that does happen however, you can immediately pour one cup of hot water back into the drained pasta, let it set for a few minutes, then pour the liquid back into a measuring cup.

Reginetti with Mushrooms, Tomato and Pancetta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. Reginetti (or penne, ziti or gemelli)
  •   Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 4 oz. pancetta, finely chopped
  • 1 small yellow onion, finely chopped
  • 4 medium garlic cloves, minced
  • ½ cup dry white wine
  • 1 lb. mixed mushrooms, such as cremini, oyster or stemmed shiitake mushrooms, trimmed and sliced
  • 1 14½-oz. can tomato puree (1½ cups)
  • ¼ cup heavy cream
  • 1 oz. Parmesan cheese, finely grated (½ cup), plus more to serve

Directions

  1. In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain and return the pasta to the pot.
  2. Meanwhile, in a 12-inch skillet, combine the oil, pancetta, onion and garlic. Cook over medium, stirring occasionally, until the pancetta is lightly browned and the onion is translucent, 8 to 10 minutes.
  3. Add the wine and cook, stirring, until almost evaporated, 1 to 2 minutes.
  4. Add the mushrooms and cook over medium-high, stirring occasionally, until the moisture they release evaporates, 4 to 5 minutes.
  5. Stir in the tomato puree and ½ teaspoon each salt and pepper. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until lightly thickened, 3 to 4 minutes.
  6. Add the mushroom mixture to the pasta in the pot, along with the cream, ½ cup of the reserved pasta water and the cheese. Cook over medium, stirring, until the sauce clings to the pasta, 3 to 4 minutes; add more pasta water as needed so the sauce lightly coats the noodles.
  7. Taste and season with salt and pepper. Serve sprinkled with additional cheese.

http://www.lynnandruss.com

Original recipe by Rose Hattabaugh for Milk Street

Spicy Sheet Pan Pork Chops and Broccoli

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Try this super-simple meal full of flavor due to the pickled peperoncini which adds spice and tanginess in the form of brine. They are also known as Tuscan peppers, which are a sweet, mild variety of chili pepper. That being said, we decided to use our cherry pepper and banana pepper rings which were already sliced down.

Our other substitutions included thick pork chops as opposed to the rib-chops, and incorporating a 19-ounce can of chickpeas instead of the suggested 15-ounce amount.

Preheating the empty sheet pan in the oven is a great way to brown ingredients without having to take the time to sear them on the stove. We were a little disappointed at the outcome because the broccoli was still too firm and the pork was a bit overdone. To counter that issue, we suggest you *microwave the broccoli with water for a few minutes before adding the florets to the preheated sheet pan; and check the chops temperature after 10 minutes on the second side. If they are done, remove them to a plate and cover with foil until the broccoli is tender.

On another note, The Hubs decided to increase the seasoning on the chops with more than just salt, so he also sprinkled them with a half teaspoon each of garlic powder and black pepper. We also think tossing in 6 to 8 peeled garlic cloves would enhance the dish.

Spicy Sheet Pan Pork Chops and Broccoli

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • Four 10-to-12-oz. pork chops (about 1 1/2 inches thick)
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 1 head broccoli, cut into florets*
  • 1 15-oz. can chickpeas, rinsed, drained, and patted dry
  • 8 whole pickled peperoncini, halved lengthwise, plus 1/4 cup brine
  • Our additions: 8 peeled garlic cloves, 1/2 tsp. garlic powder, and 1/2 tsp. ground black pepper

Directions

  1. Preheat the oven to 425 degrees with a rimmed sheet pan on the bottom rack. Rub the pork chops with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt. Set the pork chops on the preheated baking sheet, and roast until they’re browned on the underside, about 10 minutes.
  2. Meanwhile, toss the broccoli, chickpeas and peperoncini with the remaining 2 tablespoons olive oil in a large bowl. Season with salt. Flip the pork chops, and set them to one side of the pan.
  3. Add the broccoli mixture, peperoncini brine, and 1/2 cup water. Continue to roast, stirring once halfway through, until the broccoli is charred and tender and the pork chops are cooked through, 25 to 30 minutes, and serve.

http://www.lynnandruss.com

Recipe from Lidia Bastianich

Lemon-Garlic Rice with Sausage and Kale

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Hailing from Milk Street, this flavorful meal-in-a-pot was inspired by Portuguese arroz de grelos com farinheira, a comforting combination of garlicky rice cooked with turnip greens and sausage. This version uses supple lacinato kale (also called dinosaur or Tuscan kale) instead of turnip greens.

Linguiça calabresa is Calabrian chili-seasoned smoke-cured pork sausage seasoned with garlic and paprika, popular in the countries of Portugal and Brazil, that typically is sold already cooked or smoked. If it’s not available (which it was not in our case), or if you prefer to use a sausage without any spice, kielbasa is a fine substitute.

Don’t forget to let the rice cook until dry after it’s added to the pot. This evaporates any water left from rinsing the grains. Also, when simmering is complete, be sure to allow the mixture to rest for 10 minutes to allow the rice to finish cooking and the ingredients to absorb moisture.

Lemon-Garlic Rice with Sausage and Kale

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil, plus more to serve
  • 1 medium yellow onion, finely chopped
  •   Kosher salt and ground black pepper
  • 8 oz. linguiça or kielbasa sausage, halved lengthwise and thinly sliced
  • 6 medium garlic cloves, minced
  • ¾-1 tsp. red pepper flakes
  • 1½ cups long-grain white rice, rinsed and drained
  • 1 medium bunch lacinato kale (about 12 oz.), stemmed and chopped into rough 1-inch pieces
  • 1 cup lightly packed fresh cilantro, chopped
  • 2 Tbsp. lemon juice

Directions

  1. In a large saucepan over medium-high, heat the oil until shimmering. Add the onion and ½ teaspoon salt; cook, stirring often, until lightly browned, 6 to 8 minutes.
  2. Add the sausage, garlic and pepper flakes; cook, stirring occasionally, until the sausage begins to brown, about 3 minutes.
  3. Add the rice and cook, stirring, until sizzling and dry, 45 to 60 seconds. Add the kale a handful at a time, stirring until wilted after each addition.
  4. Stir in 2¼ cups water and ½ teaspoon black pepper, then bring to a simmer. Cover, reduce to low and cook until the water is absorbed and the rice is tender, about 15 minutes.
  5. Remove the pan from the heat and let stand, covered, for 10 minutes. Uncover and fluff the rice mixture with a fork.
  6. Stir in the cilantro and lemon juice, then taste and season with salt and black pepper.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Crab Stuffed Portobello Mushrooms

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We recently had these gems as part of our New Year’s Eve dinner. Any festive occasion such as anniversary, graduation, Valentine’s Day, Christmas, or you just feel a little decadent one day, they are an easy, healthy and festive main or first course for any special celebration.

Try to pick four equally-sized large portobello mushrooms. Check the gills to see if they’re fresh by looking for a paper-thin layer of white cap. The perfect mushrooms will be damp and springy but not overly moist, mushy, or dried out.

Break the stems off of the portobello mushrooms and scrape the gills out of them with a spoon. Wipe the caps with a damp paper towel, and then lay them gilled side up in the dish before setting them aside.

Once prepped and filled, bake the mushrooms until they are soft, the filling is heated through, and the topping is browned, which should take around 30 to 32 minutes. Let the mushrooms cool for 5 to 10 minutes, and then top them with additional scallions before serving (if desired).

Unbelievably delicious, we paired ours with Baked Scallops with Couscous and Leeks for a romantic New Year’s Eve dinner at home. We will be making them again as an hors d’oeuvre for an upcoming dinner party, but will use smaller cremini mushrooms. However, be prepared for sticker-shock over the price of lump crab meat… but special occasions call for treating yourself, right?

A few weeks later we made the appetizer size for the house party. Using the same amount of ingredients for the stuffing, it filled about 30 button mushrooms and took approximately 25 minutes to cook.

Crab Stuffed Portobello Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 large Portobello mushrooms
  • 4 oz. reduced-fat cream cheese (Neufchatel), softened
  • 1 1/2 tsp. seafood seasoning blend such as Old Bay
  • ¼ tsp. salt, optional
  • Freshly ground pepper to taste
  • 5 to 10 dashes of Tabasco hot sauce
  • 1 egg white
  • 2 scallions, finely sliced, plus more for garnish
  • ½ cup Panko breadcrumbs, plus 3 Tbsp., divided (gluten-free if desired)
  • ½ cup grated Parmesan cheese, plus 1 Tbsp., divided
  • 2 Tbsp. finely chopped jarred and drained roasted red pepper or pimento
  • 8 oz. lump or jumbo crab meat
  • 1 Tbsp. melted salted butter
  • 1/8 tsp. paprika

Directions

  1. Preheat oven to 425 degrees F. Coat a 9 by 13 baking dish with cooking spray. Break stems off portobello mushrooms. Scrape gills out of them with a spoon. Wipe caps with a damp paper towel. Lay gilled side up in the dish. Set aside.
  2. Beat cream cheese, Old Bay, salt and Tabasco with an electric mixer on medium-low until creamy and the seasonings are fully incorporated into the cream cheese. Add egg white and beat again to combine.
  3. Add scallions, ½ cup breadcrumbs, ½ Parmesan and red pepper and mix on low until combined. 
  4. Stir crab, gently by hand into the cream cheese mixture until just incorporated.
  5. Scoop the filling into the mushrooms, dividing evenly.
  6. Stir the remaining 3 tablespoons panko with butter and paprika until the breadcrumbs are evenly moistened and reddish orange. Sprinkle over the mushrooms. Sprinkle with the remaining 1 tablespoon Parmesan.
  7. Bake the mushrooms until they are soft, the filling is heated through and the topping is browned, 30 to 32 minutes. Let cool 5 to 10 minutes. Top with additional scallions before serving, if desired.

http://www.lynnandruss.com

Original recipe by Katie Webster

Tagliatelle with Artichokes and Olive Oil for Two

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner. The leaves from jarred artichoke hearts need to be separated from the hearts and then given a quick soak to temper the harsh flavors they pick up from the brine. Slice the hearts in half and then dry them well so that they can be easily browned to bring out their natural nuttiness.

Anchovy gives the sauce savory depth without imparting a fishy taste—don’t omit it; and cream ties together the aromatics, wine, and artichoke flavor. A simple Parmesan bread-crumb topping gives the dish some savory crunch. Even though it adds more carbs, the crumb topping adds another dimension and necessary texture.

Jarred artichoke hearts labeled “baby” or “cocktail” that are 1 1/2 inches or shorter in length are preferred. Larger artichoke hearts tend to have fibrous leaves. But, if you must use larger hearts, trim the top 1/4 to 1/2 inch from the leaves. Do not use marinated or oil-packed artichoke hearts. You’ll need two 9.9-ounce jars of artichokes for this recipe—however, because we love artichokes, we added two 14-ounce jars.

This recipe can easily be doubled to feed 4 or 5 guests. Unable to source tagliatelle (who knows why, it is usually a popular pasta), we substituted fettuccini, though pappardelle would also work.

Tagliatelle with Artichokes and Olive Oil for Two

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 ½ cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 1 slice hearty white sandwich bread, torn into 1-inch pieces
  • 3 ½ Tbsp. extra-virgin olive oil
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 anchovy fillet, rinsed, patted dry, and minced
  • ¼ tsp. dried oregano
  • Pinch red pepper flakes
  • ¼ cup dry white wine
  • 1 Tbsp. heavy cream
  • 6 oz. tagliatelle
  • 2 Tbsp. minced fresh parsley
  • ½ tsp. grated lemon zest

Directions

  1. Cut leaves from artichoke hearts. Cut hearts in half and dry with paper towels. Place leaves in bowl and cover with water. Let leaves stand for 15 minutes. Drain well.
  2. Pulse bread in food processor until finely ground, 7 to 10 pulses. Heat 1 tablespoon oil in 8-inch nonstick skillet over medium heat until shimmering. Add bread crumbs and cook, stirring constantly, until crumbs begin to brown, 2 to 4 minutes.
  3. Add 2 tablespoons Parmesan and continue to cook, stirring constantly, until crumbs are golden brown, 1 to 2 minutes. Transfer crumbs to bowl and season with salt and pepper to taste. Wipe out skillet.
  4. Heat 1/2 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add artichoke hearts and pinch salt; cook, stirring frequently, until hearts are spotty brown, 5 to 7 minutes.
  5. Add garlic, anchovy, oregano, and pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds.
  6. Stir in wine and cream and bring to simmer. Remove skillet from heat and stir in artichoke leaves. Set aside.
  7. Meanwhile, bring 2 quarts water to boil in large pot. Add pasta and 1/2 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain pasta and return it to pot. Stir in artichoke sauce, remaining 2 tablespoons Parmesan, 1/3 cup reserved cooking water, remaining 2 tablespoons oil, parsley, and lemon zest. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing bread-crumb mixture and extra Parmesan separately.

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Adapted from a recipe by Cook’s Illustrated

Bangers with Onion Gravy

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Ever eat Bangers and Mash that left you underwhelmed? So this version found in Milk Street Magazine, enticed us to want to try making it on our own. It’s clearly not a complicated recipe, and the flavor profile looked downright yummy. So after ordering the Marmite online, and receiving it a few days later, we took the plunge.

Great bangers and mash with onion gravy, the iconic British pub staple, revolves around plump, well-browned links napped with an ultrasavory sauce. Searing the sausages ensures that the links develop attractive, flavorful browning; steaming cooks them through gently so that they are plump and juicy.

Adding the onions (thin-sliced so that they softened quickly) to the pan to steam with the sausages jump-starts their cooking. Continuing to sauté them after the sausage comes out further softens them and caramelizes their sugars; doing so also develops a deep, flavor-packed fond on the bottom of the skillet.

Deglazing the pan with a highly seasoned beef broth captures the fond, and simmering the onions in the broth tenderizes them more and concentrates the flavor of the gravy. A cornstarch slurry and butter, whisked in just before serving, gives the gravy the requisite viscosity, shine, and richness.

To capture every bit of that savory flavor base, deglaze the pan with beef broth that is seasoned with dry mustard, rosemary, thyme, and Marmite the glutamate-rich British yeast extract that infuses the gravy with meaty fussed-over flavor. Marmite is sold at most grocery stores or easliy accessible online.

If Cumberland sausage is unavailable, you can substitute bratwurst or any mildly spiced fresh pork sausage. For the best-tasting gravy, cook the onions until a dark fond forms in the skillet. Serve the sausages and gravy over your favorite mashed potato recipe.

Bangers with Onion Gravy

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 1 Tbsp. vegetable oil
  • 1½ lbs. Cumberland sausage (6 links)
  • 2 onions, halved and sliced thin (3 cups)
  • ½ cup water plus 1 Tbsp., divided
  • 2½ cups beef broth
  • 1 tsp. dry mustard
  • 1 tsp. minced fresh thyme
  • ½ tsp. minced fresh rosemary
  • 1¼ tsp. sugar
  • 1 Tbsp. Marmite
  • ½ tsp. pepper
  • ¼ tsp. table salt
  • 1 Tbsp. cornstarch
  • 2 Tbsp. unsalted butter, cut into 2 pieces
  • 1 tsp. red wine vinegar
  • 1 Tbsp. minced fresh parsley

Directions

  1. Heat oil in 12-inch skillet over medium heat until shimmering. Arrange sausages in pan and cook, turning once, until browned on 2 sides, about 5 minutes. Move sausages to 1 side of skillet. Add onions, evenly distributing around bottom of pan, and nestle sausages on top. Add ½ cup water and immediately cover. Cook, turning sausages once until they register between 160 and 165 degrees and onions have softened, about 10 minutes.
  2. While sausages cook, whisk broth, Marmite, mustard, thyme, and rosemary in 4-cup liquid measuring cup until Marmite dissolves.
  3. Transfer sausages to plate and tent with aluminum foil. Make sure onions are spread evenly; cook without stirring until beginning to brown, about 5 minutes (if onions have not browned, increase heat to medium-high). Continue to cook, stirring occasionally, until onions are tender and well browned, and dark fond forms on bottom of skillet, 3 to 5 minutes longer. Stir in sugar, pepper, and salt and cook for 1 minute.
  4. Add broth mixture, increase heat to medium-high, and bring to boil. Cook, scraping up any browned bits from bottom and sides of skillet and stirring back into sauce, until sauce is slightly reduced, about 5 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Whisk cornstarch mixture into sauce and cook until sauce is glossy and has consistency of heavy cream, about 2 minutes.
  5. Off heat, whisk in butter, 1 piece at a time. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve.

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Adapted from a recipe by Steve Dunn for Cook’s Illustrated

Adobo Chicken & Kale Enchiladas

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Not your typical enchilada, this fun meal utilizes rotisserie, or leftover chicken, and is sure to please. Some favorite toppings include cilantro, sour cream, guacamole and pickled jalapeños. The fact that only one pan is used, makes the meal even more appealing.

Not sure I’d go as far as “healthy” enchiladas but with the addition of kale, they are at least moving in the right direction.

We made numerous changes starting with sautéeing the chopped onions in olive oil until softened, about 4-5 minutes. Removed the onions to a side dish then sautéed the kale in olive oil for a few minutes and added the water. Because we are “saucy” eaters, and to suit our own preferences, we doubled the enchilada sauce and included two cups of Mexican cheese blend. All noted in the list below.

Speaking of the sauce, we highly recommend doubling the three ingredients (enchilada sauce, sour cream and chipotles in adobo) because most of it gets sucked up into the tortillas. Those doubled amounts are indicated in the ingredients list below. If for some reason you’d rather stick to the original recipe, just cut those three ingredients in half; and use only 1 1/2 cups of cheese.

Adobo Chicken & Kale Enchiladas

  • Servings: 5-6
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. extra-virgin olive oil 
  • 8 cups chopped kale
  • ¼ cup water
  • 2 cups shredded or diced cooked chicken
  • 1 tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. ground pepper
  • 2 10 oz. cans red enchilada sauce
  • ½ cup sour cream
  • 4-6 Tbsp. minced chipotles in adobo
  • 12 corn tortillas
  • ¾ cup diced white onion, divided
  • 2 cups shredded Mexican blend cheese, divided

Directions

  1. Preheat oven to 450 degrees F.
  2. Heat 1 tablespoon of oil in a large cast-iron skillet (12-inch) over medium-high heat. Add onions and sauté until soft, about 4-5 minutes. Remove the onions and set aside.
  3. Add additional tablespoon of olive oil; when hot add kale and water; cook, stirring, until bright green and wilted, about 2 minutes. Stir in chicken, cumin, salt and pepper; cook for 1 minute more. Transfer to a large bowl.
  4. Combine enchilada sauce, sour cream and chipotles to taste in a small bowl. Spread 1 cup of the mixture in the pan. Place 4 tortillas over the sauce, overlapping them to cover the bottom. Top with half the chicken mixture, 1/4 cup onion and 3/4 cup cheese. Layer on half the remaining sauce, 4 tortillas, the remaining chicken, 1/4 cup onion and 3/4 cup cheese. Top with the remaining tortillas, sauce and cheese.
  5. Bake the enchiladas until bubbling, 15 to 20 minutes. Sprinkle with the remaining 1/4 cup onion before serving.
  6. Garnish with desired toppings such as cilantro, sour cream, guacamole and pickled jalapeños.

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Recipe sourced from Eating Well Magazine

Spicy Korean-Style Braised Cod

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OK, I’ll go out on a limb here and claim this cod recipe is probably one of the best fish dishes I’ve ever eaten! The skillet braise is a simplified version of daegu jorim, or Korean braised cod. Here, Milk Street builds an umami-rich braising liquid by combining sake, mirin, soy sauce and gochujang (Korean fermented chili paste), plus garlic, ginger and chilies.

In the Korean kitchen, steaks of fatty fish, such as black cod or mackerel, are commonly used in daegu jorim, but this recipe opts for easy to source Atlantic cod fillets. Instead of buying individual fillets, we bought a 1 1⁄2-pound piece and cut it down to our preferences.

Earthy, subtly sweet daikon radish is a standard ingredient in the braise but Yukon Gold potatoes are said to be a good alternative. Baby bok choy is also added for color and to round out the braise. Let ‘s just say, this packs quite a punch—which we loved—but to tone it down a notch or three, use only one Fresno chili and discard the seeds and veins.

If you like, sprinkle on sliced scallions or toasted sesame seeds as a garnish, and/or drizzle on some sesame oil. Be sure to serve steamed short-grain rice alongside. Kimchi would be a great accompaniment, too. It was even very good as leftovers. — Just YUM!

Don’t cover the skillet tightly after adding the cod and bok choy. Leaving the lid ajar allows some steam to escape, so the broth reduces slightly, for more concentrated flavor and consistency.

Spicy Korean-Style Braised Cod

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups sake
  • 1/3 cup mirin
  • 1/4 cup soy sauce
  • 3 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 1 – 2 Fresno or jalapeño chilies, stemmed and sliced into thin rounds
  • 12 oz. daikon radish, peeled, quartered lengthwise and cut crosswise into ½-inch pieces or 12 oz. medium Yukon Gold potatoes, peeled and sliced into ½-inch rounds
  • 4 6-oz. skinless cod fillets, each about 1 inch thick
  • 8 oz. baby bok choy, trimmed and cut crosswise into 1-inch pieces
  • Kosher salt and ground black pepper
  • Steamed rice

Directions

  1. In a 12-inch skillet, stir together the sake, mirin, soy sauce, gochujang, garlic, ginger and chilies; bring to a boil over medium-high, stirring occasionally. Add the daikon (or potato), then cover, reduce to medium, and cook, flipping and stirring the radish every 5 minutes or so, until a skewer inserted into the pieces meets no resistance, 10 to 15 minutes.
  2. Slide the cod fillets into the skillet and scatter the bok choy over the top. Cover partially and cook over medium, turning the fish and stirring the vegetables just once or twice, until the cod flakes easily and the sauce is slightly thickened, 5 to 8 minutes. Taste and season with salt and pepper.
  3. Ladle into shallow bowls and garnish with sliced scallions and sesame seeds.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street