YUM! This recipe was declared imminently blogworthy by Seth shortly before he asked if there was more in the pot. The sauce is light and flavorful. It is a filling main or an impressive side. If you like lots of broccoli, you can peel and chop the stems for roasting as well. Make the whole amount and eat the leftovers for lunch.
Ingredients:
2 heads of garlic, top quarter o heads cut off and discarded
6 Tbs + 1 tsp extra virgin olive oil, divided
2 lbs of broccoli, florets halved or quartered
salt and pepper
1/4 tsp sugar
1 lb pasta (fusilli, orecchiette or another short shaped pasta will grab sauce well)
1/4 tsp red pepper flakes
2-3 Tbs lemon juice (ie juice of one fresh lemon)
1 Tbs fresh chopped parsley
2 oz or 1 cup shredded Manchego cheese (or comparable or more affordable sheep's milk cheese)
1/4 cup toasted slivered or sliced almonds (I think sliced almonds give off a more toasty flavor, especially if you toast them yourself, but you'll get less crunch/texture)
Adjust rack to middle position and place a rimmed baking sheet on it. Heat oven (and sheet) to 500*.
Take prepared garlic heads and set cut side up on a foot long piece of aluminum foil. Drizzle cut garlic with 1tsp olive oil and wrap into a sealed foil packed. Place in preheated oven and roast until tender, approximately 40 minutes. Open foil packet and set aside to cool. (Start salted water to boil for pasta.)
While garlic is roasting, trim broccoli. Toss cut broccoli with 2 Tbs oil, 1 tsp salt, pepper to taste and 1/4 tsp sugar. When garlic is finished, remove preheated baking sheet. Arrange broccoli in single layer, cut sides down. Roast for 10-15 minutes. (Start cooking pasta.) Transfer broccoli to cutting board. When cool enough to handle, chop into rough 1/2 inch pieces.
Squeeze roasted garlic cloves into bowl and smash with fork until smooth. Stir in red pepper flakes and lemon juice. Slowly whisk in remaining 1/4cup olive oil.
Drain pasta, reserving approximately 1c of cooking water. Return pasta to pot, mix with broccoli, 1/2 shredded cheese, garlic sauce, parsley and 1/4 cup of cooking water. Adjust consistency with additiona cooking water if needed. Season to taste with salt and pepper. (I added a little more lemon juice since I started with just 2 Tbs.) Sprinkle with remaining 1/2c cheese and toasted almonds.
Taken from Cook's Illustrated Sept/Oct 2009.
Friday
Cola Shredded Beef Tacos
This is one of the most blog worthy recipes I've found recently and absolutely delicious! It takes ages to cook, but not so long to prep. I bet it can be adapted to a slow cooker as well.
Time: 4 1/4 hours; Serves 6 (makes 12 tacos)
Ingredients:
3 medium dried ancho chiles
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
2 large dried guajillo chiles
2 tablespoons canola oil, divided
1/4 cup finely chopped red onion
2 large garlic cloves, sliced
1/2 teaspoon cumin seeds
1 cup canned diced tomatoes
1 teaspoon dried Mexican (whole) oregano
2 teaspoons kosher salt, divided
2 pounds chuck roast, cut into 4 pieces
1 dried bay leaf
1 can Coca-Cola (not diet)
12 to 24 warm corn tortillas (6-in. size)
Accompaniments: chopped avocado, red onion, and cilantro and regular sour cream
1. Make sauce for beef: Wipe chiles clean with a damp cloth, stem and seed, and tear into pieces. Heat 1 tbsp. oil in a heavy medium saucepan over medium heat. Sauté onion and garlic until softened, 1 to 2 minutes. Add chiles and cook, stirring, until fragrant, 1 to 2 minutes. Add 1 1/2 cups water, the cumin, tomatoes, oregano, and 1 tsp. salt. Bring to a boil, then reduce heat and simmer, covered, until chiles are softened, about 10 minutes. Purée sauce in a blender until very smooth.
2. Meanwhile, season beef with the remaining tsp. salt. Heat the remaining tbsp. oil in a 5- to 6-qt. dutch oven over medium-high heat. Brown beef, turning occasionally, 10 to 14 minutes. Discard fat, if any.
3. Pour sauce into pot and add bay leaf, coke, and a little water if needed to barely cover meat. Cover, reduce heat, and simmer until beef is very tender, 3 hours.
4. With a slotted spoon, transfer beef to a plate. Let cool slightly, then tear into shreds, discarding any fat or gristle. Meanwhile, boil sauce over medium-high heat, stirring occasionally, until slightly thickened and reduced to about 3 cups, 10 to 30 minutes. Remove bay leaf. Stir in beef and heat a few minutes until hot.
Make ahead: Through step 3; chill, covered, up to 2 days.
I found this recipe in Sunset (10/09) where it was adapted from one in the forthcoming Amor y Tacos (Stewart, Tabori & Chang, May 2010).
Wednesday
Spinach Soup
It's like vichyssoise - only without the subsequent heart attack. Super simple and an unbelievably vibrant shade of green, this is a tasty light lunch or first course.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Ingredients:
1 big bag of pre-washed spinach (10oz) - you can use more, if you have it on hand, but this works
1 medium large yukon gold potato
1 large leek, white and light green parts
4 cups of chicken broth
a bit of butter
Chop and saute the leek in a bit of butter in a large pot for 5 minutes. Add chicken broth and bring to a boil. Add chopped potato and simmer until tender 10-15 minutes. Stir in spinach until just wilted, about 1 minute. Process in batches in a blender.
Monday
Slow Cooker Country Style Pork Ribs
Seth got me a slow cooker last Christmas and this has been my favorite slow cooker recipe ever since. The meat is break apart tender and the homemade BBQ sauce is not too sweet. Delicious!
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Ingredients:
3 pounds boneless country style pork ribs
salt and fresh ground pepper to season meat
3/4c ketchup
3 Tbs spicy brown mustard (I like Guldens)
3 Tbs honey
3 Tbs light brown sugar
3 Tbs apple cider vinegar
1 tsp mild hot pepper sauce
Preheat the oven broiler to high.
Salt and pepper the ribs, set on broiler tray (or baking sheet lined with foil). Broil each side for 5-7 minutes until meaty parts are browned. Transfer ribs to a 5 or 6 quart slow cooker.
Mix the ketchup, mustard, honey, brown sugar, vinegar and hot sauce in small bowl. Pour over the ribs and set to slow cook on high heat for 3-4 hours or low heat for 6-8 hours. Remove ribs to a platter and serve!
(recipe from Art of the Slower Cooker by Andres Schloss)
Sunday
Cauliflower Gratin with Leeks and Swiss Cheese
This is an unbelievable cozy winter comfort food. Mmmm.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Ingredients:
1 large head of cauliflower, trimmed into 3/4-inch florets
2 Tbs butter
1 medium shallot, minced
2 leeks, sliced into 1/4-inch half round (the recipe called for 3 leeks or 1 cup - I used 2 leeks which was probably almost 2 cups, it was delish)
1 clove garlic, minced
1 Tbs unbleached, all purpose flour
1.5 c heavy cream
pinch of nutmeg
pinch of cayenne
1/8 tsp freshly ground black pepper
1 tsp fresh thyme leaves
3/4 c shredded swiss or gruyere cheese
1/2 c bread crumbs - I used seasoned stuffing mix, but if it was just bread crumbs, add salt and pepper
Adjust oven rack to middle position; heat oven to 450 degrees.
Bring 4 quarts water to boil in Dutch oven or stockpot over high heat. Add 1 tablespoon salt and cauliflower; cook until outsides are tender but insides are still slightly crunchy, 3 to 4 minutes. Drain cauliflower in colander and rinse under cold running tap water until no longer hot. Leave cauliflower in colander to drain.
Heat butter in large skillet over medium heat; when foam subsides, add shallot and leeks and cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds; stir in flour until combined, about 1 minute. Whisk in cream and bring to boil. Stir in nutmeg, cayenne, 1/4 teaspoon salt, pepper, thyme, and generous 1/2+ cup cheese until incorporated.
Off heat, gently stir in cauliflower until evenly combined. Transfer mixture to 11- by 7-inch (2-quart) gratin dish. Sprinkle remaining cheese evenly over surface, then sprinkle evenly with bread crumb topping. Bake until golden brown and sauce is bubbling around edges, 10 to 12 minutes.
Pork Chops with Mustard-Sage Sauce
Labor Day weekend dinner with Suzi, Uncle Bill, MM and Seth!
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Thank you Cook's Illustrated.
Ingredients:
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels
1 tsp vegetable oil
1/2 tsp granulated sugar
Pan Sauce:
1 tsp vegetable oil
1 clove of garlic minced
1/4 c chicken broth
1 Tbs Dijon mustard
3 Tbs unsalted butter
1 tsp fresh minced sage leaves
If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
Place chops, sugared-side down, in 12-inch nonstick skillet. Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes (chops should be sizzling after 2 minutes; if not, increase heat to med-hi). Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes; chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest.
Pour liquid in skillet into small bowl. While chops are resting, add vegetable oil and garlic to now-empty skillet; set skillet over medium heat and cook until fragrant, about 30 seconds. Add low-sodium chicken broth; increase heat to high and simmer until reduced to about 2 tablespoons, about 3 minutes. Add pork chop juices to skillet. Off heat, whisk in Dijon mustard and butter until combined. Stir in sage and adjust seasonings with salt and pepper; spoon sauce over chops and serve immediately.
Thank you Cook's Illustrated.
Grilled Asparagus Chopped Salad with Creamy Lemon Vinaigrette
I like this interesting salad with lots of good flavors in it. It makes plenty of dressing, which you can save and use on other salads.
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Dressing Ingredients:
1/4c lemon juice
1 Tbs red wine vinegar
2 tsp honey
1 Tbs mayonaisse
2 tsp Dijon mustard
1 tsp whole grain mustard
salt and freshly ground pepper
1/2 c extra-virgin olive oil
2 Tbs chopped fresh tarragon leaves
Whisk together first 6 dressing ingredients in a medium bowl. Correct seasoning. Whisk in olive oil until emulsified and stir in tarragon.
Salad Ingredients:
1-1.5 lbs grilled asparagus spears
4 cups baby greens
1/2 pint grape or cherry tomatoes, halves
8 oz aged white cheddar cheese, cit into 1/2-inch dice
1 English cucumber cut in half longways, and then 1/2-inch pieces
1/2 kalamata olives, pitted and coarsely chopped
pita crisps for croutons
Prepare a grill for high heat. Toss trimmed asparagus in olive oil and salt and pepper. Grill for 5-8 minutes until tender-crisp and lighted charred. Spread on a baking sheet in a single layer and set aside or refrigerate briefly to cool to room temp.
If you want to make your own pita croutons, lightly oil and salt whole pita. Place on grill until browned on both sides and crispy. Use a chef's knife to cut in half and then cut into 1/2-inch strips.
Mix salad ingredients together, toss with dressing (only part of it) and top with pita crisps.
Recipe adapted from Bobby Flay's Grill It
Saturday
Balsamic Rosemary Steak Butter
One of my favorite entrees is steak tenderloin with bleu cheese butter that melts deliciously and decadently as you munch away. This steak topping is fantastic on a steak straight off the BBQ - I used a New York. It makes plenty, so freeze left overs for future steaks.
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
Ingredients:
2 cups balsamic vinegar
1 tsp black peppercorns
2 Tbs finely chopped fresh rosemary
2 tsp honey
12 Tbs room temperature butter
In a medium saucepan over medium high heat, cook balsamic vinegar and peppercorns for 10 minutes or so, until the vinegar has reduced by 1/4 cup.
Remove pan from heat. Discard the peppercorns. Whisk in honey and rosemary. Let cool to room temperature.
In cuisinart, combine butter and balsamic syrup until well combined. Put in refrigerator for at least 30 minutes to set up.
Scoop a dollop of butter onto a hot steak and enjoy!
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