This recipe comes from Epicurious, and Elise says it is delicious!
Chicken thighs are an inexpensive and delicious alternative to chicken breasts. This one-pan dinner is perfect for a weeknight because it's so simple to put together and cleanup is a breeze.
INGREDIENTS
2 (15-ounce) cans white beans, drained and rinsed
2 tablespoons capers with brine
8 teaspoons Dijon mustard
8 skin-on bone-in chicken thighs (about 2 pounds)
1 large lemon, thinly sliced, seeds removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh parsley
PREPARATION
Position rack in upper third of oven and preheat to 425°F. Toss beans and capers in a 13x9 baking dish and spread out evenly on bottom of pan. Spread 1 tsp. mustard on skin of each chicken thigh and nestle, skin side up, into beans and capers. Arrange lemon slices under and around chicken and add enough water (about 1/3 cup) to come up sides of chicken by 1/2". Drizzle chicken with oil and season whole dish with salt and pepper.
Roast chicken, stirring and shaking dish halfway through, until skin is browned and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 35 minutes. If chicken skin starts to burn, move pan to a lower rack to finish cooking.
Transfer chicken, beans, lemon slices, and capers to a serving platter. Spoon some of the pan sauce around chicken and sprinkle with parsley.
Thursday, September 3, 2015
Famous Chocolate Sauce
This is the Bittersweet Chocolate Sauce from the cookbook California Heritage Continues, by the Junior League of Pasadena.
1/2 cup heavy cream, plain yogurt, buttermilk, or sour cream
1 cup granulated sugar
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 cup unsalted butter
2 large egg yolks
1 tsp vanilla (at least)
1-2 tsp dark rum (optional)
1-2 tsp amaretto
In a heavy saucepan, combine the cream or yogurt and sugar. Cook over medium heat until sugar has completely dissolved, stirring constantly. Add the butter and both kinds of chocolate. Reduce the heat and cook, stirring, until chocolate is melted. Remove from the heat.
In a small bowl, lightly beat the egg yolks with a fork. Stir in enough spoonfuls of the hot chocolate mixture to heat the egg yolks from cold to warm, so they will not cook when you pour them into the saucepan. Add the egg mixture to the chocolate mixture gradually, stirring constantly. Cook gently over low heat for 3 minutes, stirring continuously. Remove from the heat.
Stir in vanilla and the rum and amaretto until well blended. Store in the refrigerator until ready to serve.
1/2 cup heavy cream, plain yogurt, buttermilk, or sour cream
1 cup granulated sugar
2 oz unsweetened chocolate
2 oz semisweet chocolate
1/2 cup unsalted butter
2 large egg yolks
1 tsp vanilla (at least)
1-2 tsp dark rum (optional)
1-2 tsp amaretto
In a heavy saucepan, combine the cream or yogurt and sugar. Cook over medium heat until sugar has completely dissolved, stirring constantly. Add the butter and both kinds of chocolate. Reduce the heat and cook, stirring, until chocolate is melted. Remove from the heat.
In a small bowl, lightly beat the egg yolks with a fork. Stir in enough spoonfuls of the hot chocolate mixture to heat the egg yolks from cold to warm, so they will not cook when you pour them into the saucepan. Add the egg mixture to the chocolate mixture gradually, stirring constantly. Cook gently over low heat for 3 minutes, stirring continuously. Remove from the heat.
Stir in vanilla and the rum and amaretto until well blended. Store in the refrigerator until ready to serve.
Shrimp with Garlic and Chile Butter
This is a recipe adapted from Food and Wine, which is delicious and even fast after you've made it a few times. It even tastes good with bagged frozen shrimp. We serve it over angel hair pasta or fettucine, the fresher the better. Reserve some of the pasta water in order to make the sauce stretch a little further.
One yummy alternative to just plain cherry tomatoes is roasting them before incorporating them on a cookie sheet until they are blistered and a little charred.
INGREDIENTS
1/4 cup olive oil
1 or 2 pounds shrimp, shelled and deveined (how hungry are you?)
Salt & Pepper
4-6 garlic cloves, thinly sliced
1/2 dried chile de árbol, stemmed and chopped (these are really hot; we've found using a whole dried chile is too spicy, but this is a matter of opinion)
1 cup clam juice
4 tablespoons cold unsalted butter, cut into cubes
1 cup cherry tomatoes, halved (OR canned diced tomatoes)
3 tablespoons fresh lemon juice
1/4 cup coarsely chopped cilantro leaves
2 tablespoons snipped chives
In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
One yummy alternative to just plain cherry tomatoes is roasting them before incorporating them on a cookie sheet until they are blistered and a little charred.
INGREDIENTS
1/4 cup olive oil
1 or 2 pounds shrimp, shelled and deveined (how hungry are you?)
Salt & Pepper
4-6 garlic cloves, thinly sliced
1/2 dried chile de árbol, stemmed and chopped (these are really hot; we've found using a whole dried chile is too spicy, but this is a matter of opinion)
1 cup clam juice
4 tablespoons cold unsalted butter, cut into cubes
1 cup cherry tomatoes, halved (OR canned diced tomatoes)
3 tablespoons fresh lemon juice
1/4 cup coarsely chopped cilantro leaves
2 tablespoons snipped chives
In a large skillet, heat 3 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook over moderately high heat until lightly browned, about 3 minutes per side. Transfer to a plate.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and chopped chiles and cook over moderately low heat, stirring, until softened, about 1 minute. Add the clam juice and bring to a boil. Simmer over moderate heat until the broth has reduced by one-fourth. Whisk in the butter a few cubes at a time until incorporated. Add the tomatoes and shrimp and simmer until the shrimp are just cooked through, about 2 minutes longer. Stir in the lemon juice, cilantro and chives and serve.
Easy Beef Stew that Cole Recommends
Cole contributes an easy beef stew from Chow.com:
Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Many stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas for a little freshness and color. Spoon the stew over egg noodles or celery root purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.
Ingredients:
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Many stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Instead, first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef will be tender, then just stir in some peas for a little freshness and color. Spoon the stew over egg noodles or celery root purée, or just pass around plenty of crusty bread to scoop up all the rich sauce.
Saturday, January 15, 2011
Cole's Pozole
Cole says: The only thing that I really did that was different from this recipe was boil my own corn. Pozole is way better when you take the time to prepare your own corn instead of the store bought hominy. To do this take a pound of dried corn kernels if you can find them at your grocery store (or you can dry your own corn from scratch but that takes some real time) and you soak the dried corn over night in cold water in the refrigerator. On the cooking day you boil the corn for 1 hour or as long as desired adding powdered lime to the water. The corn kernels are supposed to flower but mine just expanded to really bloated corn kernels. At any rate they were soft and delicious and a fantastic addition. Caution: this recipe is very spicy, especially the first day, so subtract a few chiles from your sauce if you would like a slightly milder version. I like to add in sour cream and tortillas to dampen the heat myself but I know not everyone shares my enthusiasm from consuming fire.
* 1 large head garlic
* 12 cups water
* 4 cups chicken broth
* 4 pounds country-style pork ribs
* 1 teaspoon dried oregano (preferably Mexican), crumbled
* 2 ounces dried New Mexico red chiles
* 1 1/2 cups boiling-hot water
* 1/4 large white onion
* 3 teaspoons salt
* two 30-ounce cans white hominy (preferably Bush's Best)
* 8 corn tortillas
* about 1 1/2 cups vegetable oil
Accompaniments:
* diced avocado
* thinly sliced iceberg or romaine lettuce
* chopped white onion
* diced radishes
* lime wedges
* dried oregano
* dried hot red pepper flakes
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Read More http://www.epicurious.com/recipes/food/views/Pork-and-Hominy-Stew-with-Red-Chiles-Pozole-Rojo-101285#ixzz1B9CtLr7O
* 1 large head garlic
* 12 cups water
* 4 cups chicken broth
* 4 pounds country-style pork ribs
* 1 teaspoon dried oregano (preferably Mexican), crumbled
* 2 ounces dried New Mexico red chiles
* 1 1/2 cups boiling-hot water
* 1/4 large white onion
* 3 teaspoons salt
* two 30-ounce cans white hominy (preferably Bush's Best)
* 8 corn tortillas
* about 1 1/2 cups vegetable oil
Accompaniments:
* diced avocado
* thinly sliced iceberg or romaine lettuce
* chopped white onion
* diced radishes
* lime wedges
* dried oregano
* dried hot red pepper flakes
Peel garlic cloves and reserve 2 for chile sauce. Slice remaining garlic. In a 7- to 8-quart heavy kettle bring water and broth just to a boil with sliced garlic and pork. Skim surface and add oregano. Gently simmer pork, uncovered, until tender, about 1 1/2 hours.
While pork is simmering, wearing protective gloves, discard stems from chiles and in a bowl combine chiles with boiling-hot water. Soak chiles, turning them occasionally, 30 minutes. Cut onion into large pieces and in a blender purée with chiles and soaking liquid, reserved garlic, and 2 teaspoons salt until smooth.
Transfer pork with tongs to a cutting board and reserve broth mixture. Shred pork, using 2 forks, and discard bones. Rinse and drain hominy. Return pork to broth mixture and add chile sauce, hominy, and remaining teaspoon salt. Simmer pozole 30 minutes and, if necessary, season with salt. Pozole may be made 2 days ahead and chilled, covered.
While pozole is simmering, stack tortillas and halve. Cut halves crosswise into thin strips. In a 9- to 10-inch skillet heat 1/2 inch oil until hot but not smoking and fry tortilla strips in 3 or 4 batches, stirring occasionally, until golden, 1 to 2 minutes. Transfer tortilla strips with a slotted spoon as fried to brown paper or paper towels to drain. Transfer tortilla strips to a bowl. Tortilla strips may be made 1 day ahead and kept, covered, at room temperature.
Serve pozole with tortilla strips and bowls of accompaniments.
Read More http://www.epicurious.com/recipes/food/views/Pork-and-Hominy-Stew-with-Red-Chiles-Pozole-Rojo-101285#ixzz1B9CtLr7O
Winter Warm-up Soup
If you put the wafers in the bowl with the soup and then a dash of sour cream its amazing. Oh, and save the olive oil that you roast the garlic in - you can use it in your other cooking and its very flavorful. The nice thing about this soup is that it stores well and you can pair it with a salad for lunch and its perfect. I recommend dressing it up with more spices - basil, rosemary, etc... Cole even likes a little red pepper.
Roasted-Tomato Soup with Parmesan Wafers
4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: oregano sprigs
Preheat oven to 350°F with rack in middle.
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer in center of each.
Roasted-Tomato Soup with Parmesan Wafers
4 pounds tomatoes, halved lengthwise
6 garlic cloves, left unpeeled
3 tablespoons olive oil
1 medium onion, finely chopped
1/2 teaspoon dried oregano
2 teaspoons sugar
2 tablespoons unsalted butter
3 cups chicken stock or reduced-sodium chicken broth
1/2 cup heavy cream
Accompaniment: parmesan wafers
Garnish: oregano sprigs
Preheat oven to 350°F with rack in middle.
Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Roast tomatoes and garlic 1 hour, then cool in pan. Peel garlic cloves.
Cook onion, oregano, and sugar in butter in a 6-to 8-quart heavy pot over medium-low heat, stirring frequently, until onion is softened, about 5 minutes.
Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.
Purée soup in batches in a blender (use caution when blending hot liquids), then force through a sieve into cleaned pot, discarding solids. Stir in cream and salt and pepper to taste and simmer 2 minutes.
Divide soup among 8 bowls and float 1 wafer in center of each.
Sunday, October 24, 2010
Chocolate Tortillas
This is something I remember from my childhood: Mom's chocolate tortillas! This is a layered dessert that is sweet, but also bitter and a little tart because of the dark chocolate and the sour cream. It's sooo delicious and you'll be glad you tried it!
6 oz semisweet chocolate
2 c sour cream
3 T confectioners' sugar
4 8-inch flour tortillas
Shaved chocolate
In the top of a double boiler add the chocolate, 1 c of the sour cream and 1 T sugar.
Set the pan over simmering water and stir until the chocolate is melted and the ingredients are thoroughly blended.
Remove from heat and place pan into a bowl of cold water to cool mixture. On a serving plate place 1 tortilla. Frost the top of the tortilla with 1/3 of the chocolate mixture, making sure chocolate mixture is spread very evenly. Place second tortilla on top of chocolate mixture and frost evenly with second 1/3 of chocolate mixture. Repeat layering and frosting procedure once more ending with tortilla on top.
In a small bowl, blend the remaining 1 cup sour cream and remaining 2 T powdered sugar. Frost the top and sides of the tortilla stack with this mixture. Cover the completed tortilla stack with an inverted bowl large enough to cover the stack without touching the top or the sides. Refrigerate for at least 8 hours. Garnish the top of the stack with shaved chocolate and serve.
6 oz semisweet chocolate
2 c sour cream
3 T confectioners' sugar
4 8-inch flour tortillas
Shaved chocolate
In the top of a double boiler add the chocolate, 1 c of the sour cream and 1 T sugar.
Set the pan over simmering water and stir until the chocolate is melted and the ingredients are thoroughly blended.
Remove from heat and place pan into a bowl of cold water to cool mixture. On a serving plate place 1 tortilla. Frost the top of the tortilla with 1/3 of the chocolate mixture, making sure chocolate mixture is spread very evenly. Place second tortilla on top of chocolate mixture and frost evenly with second 1/3 of chocolate mixture. Repeat layering and frosting procedure once more ending with tortilla on top.
In a small bowl, blend the remaining 1 cup sour cream and remaining 2 T powdered sugar. Frost the top and sides of the tortilla stack with this mixture. Cover the completed tortilla stack with an inverted bowl large enough to cover the stack without touching the top or the sides. Refrigerate for at least 8 hours. Garnish the top of the stack with shaved chocolate and serve.
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