Wednesday, January 24, 2018

Recipe: Mushroom-Thyme Pot Pies

Mushroom-Thyme Pot Pies
Bon Appetit Magazine, Nov 2017, p.114
4.5 stars

Delicious umami-laden vegetarian pie for mushroom lovers.
Perfect with a glass of red wine.

  • Made 1 large pie vs. 8 small pies in ramekins
  • Dough was a little chewy and is the only pie crust that I've ever made that has egg in it; will use the Thomas Keller Chicken Pot Pie crust recipe next time
  • Onion only need 8 min to soften instead of 10-12 min
  • Button mushrooms needed only 8 min instead of 12-15 min
  • 1 hour was not needed to reduce the broth
  • Didn't discard the solids -- we like texture!  The mushrooms were fine.  Didn't need to make the 'gravy' as a result
  • Since it was 1 large pie, baked it for 40-45 min

Sunday, January 21, 2018

Guide to Dried Chiles

I love this guide that was in Food and Wine magazine's December 2017 issue (p.116).  It's a great reference as I can't seem to remember when to use which chile and what flavor profile each chile imparts.

Saturday, December 30, 2017

Recipe: Pork-and-Apple Bedfordshire Clangers

Pork-and-Apple Bedfordshire Clangers
Food and Wine Magazine, Nov 2017, p.54
5 stars

While simple, this took a long time to make as there were many steps.  Start 3 hours before you plan to have dinner.  Note:  The pastry dough is the flakiest dough I've made.  The 4 rolls above have 2 whole sticks of butter in them altogether!

Pastry ingredients:  flour, Kosher salt, unsalted butter, ice water

Sausage ingredients:  ground pork shoulder, fresh breadcrumbs, sage, garlic, sugar, ginger, allspice, nutmeg, Kosher salt, pepper, chicken stock

Apple pie ingredients:  Honeycrisp apples, dark brown sugar, cornstarch, lemon juice, cardamom, cinnamon, ginger, allspice, granulated sugar

Other ingredients:  egg

  • Used fresh ginger
  • Didn't do 'half-and-half' with each roll having both sausage and fruit per the recipe;  instead created 2 rolls with sausage (the ones on the right in the photo) and 2 rolls with fruit (the 2 on the left with the slits)
  • 1 lb of apples is way too much; next time use 1/2 lb
  • Serve with a bold red wine

Timing if you plan to eat at 7:15pm:
  • 4:15pm:  make pastry
  • 4:30pm:  make filling
  • 5:00pm:  freeze the filling
  • 5:30pm:  roll out the dough and make the clangers
  • 5:45pm:  refrigerate the clangers until chilled
  • 6:15pm:  bake
  • 7:15pm:  eat

Wednesday, December 27, 2017

Recipe: No-Knead Bread

No-Knead Bread;  Adapted from Jim Lahey, Sullivan Street Bakery
5 stars

Impress your friends and offer to make the bread for your next get together.  Crusty on the outside, soft and chewy on the inside, you'll think you're in Paris!  There are just 5 ingredients (including water), and the recipe is so simple. . .  it just takes time.

Ingredients:  all-purpose or bread flour, instant yeast, salt, cornmeal, water

If you want to have the bread by dinner at 7pm, here's how to time it:
  • 9:15pm (the night before):  step 1 - mix the ingredients together
  • 3:15pm (the next day): step 2 - fold the dough over itself once or twice
  • 3:30pm:  step 3 - shape dough into a ball
  • 5:30pm:  step 4 - heat the oven
  • 6:00pm:  step 5 - bake

  • I use all-purpose flour
  • Bake time is 45 min altogether (30 and then 15 min)

Wednesday, December 20, 2017

Recipe: Summer Squash Gratin

Before baking
After baking
Summer Squash Gratin
Food and Wine Magazine, July 2017, p.92
5 stars

Ratatouille-like, this is an impressive and delicious side-dish year round despite the name.  Yes, I know, squash is a summer dish, but this has worked well as a fall side dish in recent months.  It looks complex to make, but isn't, and check out the short ingredient list!

Ingredients:  leeks, zucchini, yellow squash, plum tomato, Gruyere, dry white wine, EVOO, Kosher salt, pepper

  • After baking and before serving, drain excess water/juice so the bottom of the vegetables don't get soggy.

Sunday, December 10, 2017

Recipe: Cheesy Grits with Poached Eggs, Greens and Bacon

Cheesy Grits with Poached Eggs, Greens and Bacon
Bon Appetit Magazine, Feb 2016, p. 28
5 stars

This is one of my favorite dishes -- combining some of my favorite food items including grits, bacon and poached eggs.

Ingredients:  white grits, Fresno or red chile, bacon, Swiss chard leaves, eggs, cheddar cheese, shallot, Sherry vinegar or red wine vinegar, unsalted butter, Kosher salt, black pepper

  • Used yellow grits instead of white grits since we had yellow grits in the pantry
  • Couldn't find a red chile so left that out
  • Sauteed mushrooms on the side to top the dish
  • Double or triple the amount of Swiss chard

Sunday, November 26, 2017

Recipe: Brussels Sprouts with Grapes and Walnuts

Brussels Sprouts with Grapes and Walnuts
Kristen Bell recipe for Whole Foods
4.5 stars

We enjoyed this dish during Thanksgiving, and I forgot to take a photo!  Will update this post with a photo the next time we make this dish.  Super simple side dish that's a crowd pleaser.

Ingredients:  Brussels sprouts, red seedless grapes, walnut pieces, balsamic vinegar, olive oil, fresh thyme, sea salt, black pepper

Sunday, November 12, 2017

Recipe: Broccoli Bolognese with Orecchiette

Broccoli Bolognese with Orecchiette
Bon Appetit Magazine, Nov 2017, p. 48
3.75 stars

I didn't rate this super high and am not adding this to our 'What Not to Make' blog post because this dish was good (not amazing) and easy to make in a pinch for a weeknight meal.  We usually have all the ingredients that this recipe calls for.

By the way, I can't understand why they call this a bolognese?!?

Ingredients:  broccoli, Italian sausage, orecchiette, unsalted butter, Parmesan, garlic, EVOO, Kosher salt

  • Used frozen broccoli instead of fresh
  • Didn't have orecchiette pasta so use any pasta shape you have on hand!

Wednesday, November 8, 2017

Recipe: Green Corn Soup

Green Corn Soup
Food and Wine Magazine, Aug 2017, p.92
5 stars

Silky Zucchini Soup was our go-to "easy," healthy soup to make until this one came along.  This dish has great flavor (especially with our changes to the recipe) and was just as simple to make -- and just as creamy (without any cream added!) as the zucchini soup. 

Ingredients:  corn, medium onion, garlic, baby spinach, jalapenos, lime juice, extra-virgin olive oil, Kosher salt, pepper

  • Used frozen corn instead of fresh corn
  • Added a pinch of chipotle powder for added heat and complexity
  • Added a dollop of sour cream and finishing salt on top
  • Served it hot instead of cold

Recipe: Lumaconi with Prosciutto and Lemon Breadcrumbs

Lumaconi with Prosciutto and Lemon Breadcrumbs
Bon Appetit Magazine, Sept 2014, p. 129
5 stars

This recipe is from Tosca in San Francisco, and the dish is one of the best cream-based pastas we've made.  While there are a few steps to this, it was not a difficult recipe.  This will be a go-to dish for when we cook while on our next ski trip!

Ingredients:  pasta, parsley, prosciutto, breadcrumbs, radicchio (we used spinach), shallot, garlic, brandy, thyme, bay leaf, lemon zest, lemon juice, heavy cream, olive oil, Kosher salt

  • Chopped the prosciutto instead of putting it in the food processor
  • Used spinach instead of radicchio (note: use a huge box of spinach next time)
  • Used fusilli shaped pasta instead of lumaconi (snail shell shaped) pasta
  • Added red pepper to the prosciutto cream
  • Did not strain the prosciutto cream through the fine-mesh sieve (no need to!) -- but we did remove the sprigs of thyme and the bay leaf
  • Be careful to not oversalt the dish since the prosciutto provides saltiness

Wednesday, November 1, 2017

Recipe: Vegetable Tortilla

Vegetable Tortilla
Food and Wine Magazine, Sept 2017, p. 118
4.5 stars

This dish brings me back to Spain where we ate a lot of 'tortillas' -- not the flour or corn tortillas that most of us think of, but the egg-based dish that's like a frittata.  I gave this 4.5 stars and not 5 because this is a dish where I have to be in the mood to eat it because of the saffron flavor.

Ingredients:  eggs, Yukon Gold potato, small onion, zucchini, red bell pepper, baby spinach, saffron, extra-virgin olive oil, mayonnaise, garlic, boiling water, Kosher salt, pepper

  • Even if you don't like mayonnaise, make the aioli-like sauce.  It complements the tortilla perfectly.