Monthly Archives: April 2012

Apr11

Pork ragu and buttered egg noodles with herbs

Posted on by
Standard

On Saturday, I tried to think of something that would be easy to make for a group but special enough for company, and after flipping through several cookbooks for inspiration, I decided on a pork ragu. I used a mixture of ground pork and sausage because I was pressed for time (it still took 2 1/2 hours), but if you have 4 hours or so, you could make this with pork shoulder.  The long simmering time is what allows it to really develop its flavor, so try not to take too many shortcuts!

Pork Ragu

1 T olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks of celery, finely chopped
3 cloves of garlic, minced
6 oz can of tomato paste
1 c red wine (I used primitivo)
1 lb ground pork
1 lb mild Italian sausage, casings removed
1 32 oz can of crushed tomatoes, preferably San Marzano
1/2 tsp paprika
1 bay leaf
10 sprigs of thyme, tied into a bundle with butcher’s twine
kosher salt

Heat a large dutch oven over medium high heat. Coat the bottom of the pot with olive oil.  When the oil is hot, add the onions, carrots, garlic, and celery, and stir to coat with oil. Season with salt. Allow the vegetables to really brown, then stir and allow to brown again. Repeat 2-3 times.

Add the tomato paste the the pot and stir to coat the vegetables in tomato paste. Allow the tomato paste to brown for 2-3 minutes, stirring frequently to prevent it from burning. Add the wine, stir, and allow to reduce by half.

Add the sausage and ground pork. Break up the pork with a wooden spoon, and begin to brown the pork.  (It will be hard to tell because it will be covered in wine and tomatoes at this point, but give it 10 to 15 minutes to cook.)

Add the can of crushed tomatoes, then fill the can halfway with water, and pour into the pot. (This helps you to include any remaining tomato from the can in your sauce.) Add the paprika, thyme, and bay leaf. Stir, taste, and add additional salt if necessary.

Bring to a simmer, cover, and simmer for 1 1/2 – 3 hours, depending how much time you have. Every 15 minutes, stir, taste, and add water if necessary. Season again if desired.

Server with parmesan over plain spaghetti, or make buttered egg noodles with herbs (see below).  I highly recommend the egg noodle option!

Egg Noodles with Herbs
 (From Tori Ritchie’s Braises and Stews)

12 oz egg noodles
1 c Italian parsley, chopped
2 T chives, finely chopped
1/2 c basil, chopped
kosher salt
black pepper
2 T butter
2 T olive oil

Prepare the egg noodles according to the directions on the package.  Remove from the pot and drain.

Add the butter and oil to the empty still-hot pot.  The residual heat will melt the butter. Add the drained noodles back to the pot and toss. Season with salt and pepper, then toss with parsley, chives, and basil.

Apr10

Chicken salad with almonds, apples, and dried cranberries

Posted on by
Standard

I love chicken salad.  In addition to soup, it’s my favorite way to use plain leftover (roasted, grilled, poached) chicken.

Today I decided to make a simple salad. I lightened traditional chicken salad by adding lots of vegetables and making a dressing out of lemon juice and olive oil. I stilled used a little bit of mayo for flavor.

Chicken Salad with Almonds, Apples, and Dried Cranberries

2 cups of diced chicken
4 stalks of celery, chopped
1 apple, chopped
handful of dried cranberries
handful of slivered almonds
juice of 1 lemon
2 T olive oil
3 T mayo
kosher salt
black pepper
spinach

Combine the chicken, celery, apple, cranberries, and almonds in a large bowl. Season with salt and pepper.

In a smaller bowl, combine the lemon, olive oil, and mayo. Pour the dressing over the dry ingredients, and gently combine.

Serve over a bed of spinach leaves or make a sandwich–I made one for Paco with roasted red peppers and avocado.  Enjoy!

Apr9

Crispy oven fries

Posted on by
Standard

The problem with baking french fries is that they never get crispy enough. When I saw Melissa d’Arabian make them on her show, she added a little bit of sugar to help them brown. I also pre-soaked the fries in ice water to remove some of the extra starch. The end result was crispy and quite delicious.

Crispy Oven Fries
(Adapted from Melissa d’Arabian)

2 russet potatoes, sliced into french fry shapes
2 T vegetable oil
kosher salt
pinch cayenne
1/2 tsp chili powder
1 tsp sugar

Place the potatoes into a large bowl, then cover with ice water. Allow to soak for 2 hours. Drain and pat dry with paper towels.

Preheat oven to 425 degrees F. Spray a baking sheet with non-stick spray.

Toss the potatoes with oil, salt, sugar, cayenne, and chili powder. Spread into a single layer on the baking sheet, then bake for approximately 40 minutes or until crisp, turning them over after 25 minutes.

Apr5

Wilted spinach and fried tofu salad

Posted on by
Standard

This salad was inspired by Rachael Ray’s chicken piccata salad, which we make quite frequently.  I wanted to incorporate some salty, fried tofu, and the result was delicious!

Wilted Spinach and Fried Tofu Salad
(serves 2)

1 block of tofu, cut into 1/2-inch slices
1 pound of baby spinach, washed
1 T vegetable oil
2 cloves garlic, minced
1/3 red onion, finely sliced
2 T capers
juice of 1 lemon
1 T butter
kosher salt
black pepper

To fry to the tofu, lay the slices out on top of three paper towels. Place three more paper towels on top of the tofu, and press to remove the excess water.

In a large skillet, heat the vegetable oil over medium high heat. Fry the tofu for a few minutes, until the first side is golden brown. Flip and brown the second side. Remove from the pan and drain on paper towels. Season with salt while hot, and slice into bite-sized cubes.

In the same skillet, melt the butter over medium heat. Saute the garlic and onions in the pan until golden, then turn off the heat and add the lemon juice and capers. Season with black pepper. Add the spinach and toss for 30 seconds to a minute, until some of the spinach has wilted but a lot of it is still raw.

Serve the tofu over a bed of semi-wilted spinach.  The different textures of the spinach really make the salad.

Apr4

Chicken rice

Posted on by
Standard

This is a favorite of Paco and my brother, but I don’t make it that often because of all of the steps. It has a very clean, nourishing quality to it, but the chili sauce takes it to the next level in flavor.  In a pinch, you can skip making the chili sauce and use garlic chili sriracha instead.  You can also serve it with additional sauces, such as a ginger and sesame oil blend.

I always use the recipe from Steamy Kitchen, so I won’t pretend that I have any improvements to make!  I just wanted to share that you should definitely try making it at home.

You can eat the leftovers as is, or you can transform them into a delicious chicken and rice soup. I usually add more ginger and garlic to the broth, then add the chicken, rice, and some celery to the pot.  Enjoy!