Juicy Buttermilk Pork Chops

This incredibly simple recipe was surprisingly amazing.

Juicy Buttermilk Pork Chops

Ingredients

4 1-inch-thick bone-in pork rib chops (about 12 ounces each)
1 quart buttermilk
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Directions

In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight.

Preheat the oven to 425 degrees. Drain the chops, pat them dry and season with salt and pepper. In a very large ovenproof skillet, heat the olive oil until shimmering. Add the pork chops and cook over high heat until browned on the bottom, about 4 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes, until an instant-read thermometer inserted in the center of the chops registers 135 degrees. Let the chops rest for 5 minutes, then serve.




Original link:
http://www.foodandwine.com/recipes/juicy-buttermilk-pork-chops

Steamed Artichokes

Artichokes are so delicious.  They make an excellent snack or side dish for a long drawn out meal.  I found this great way to cook them up with simple aromatics to make them even tastier.  I always eat mine with melted butter as dipping sauce.

Steamed Artichokes

Ingredients

1 or more large globe artichokes
2 cloves of garlic
1 bay leaf
1 slice of lemon

Directions

Cut of the tips of the petals: If the artichokes have little thorns on the end of the petals, take a kitchen scissors and cut of the thorned tips of all of the petals. This step is mostly for aesthetics as the thorns soften with cooking and pose no threat to the person eating the artichoke.

Slice off the top of the artichoke: Slice about 3/4 inch to an inch off the tip of the artichoke. A serrated bread knife works great for this.

Remove small petals at the base: Pull off any smaller petals towards the base and on the stem.

Cut off excess stem: Cut off excess stem, leaving up to an inch on the artichoke. The stems tend to be more bitter than the rest of the artichoke, but some people like to eat them.

Alternatively you can leave the whole long stem on the artichoke, just cut off the very end of the stem, and peel the tough outside layer of the stem with a vegetable peeler.

Rinse the artichokes: Rinse the artichokes in running cold water. While you rinse them, open up the petals a little so that the water does get inside more easily. (This is where it helps to have cut off the thorny tips, it makes the artichoke easier to open without getting poked!)

Set up a pot with some water, aromatics, and a steaming basket: In a large pot, put a couple inches of water, a clove of garlic, a slice of lemon, and a bay leaf (this adds wonderful flavor to the artichokes). Insert a steaming basket.

Steam the artichokes: Place artichokes on top of the steaming basket. Cover the pot. Bring to a boil and reduce heat to simmer. Cook for 25 to 45 minutes or until the outer leaves can easily be pulled off.

Original link:
http://www.simplyrecipes.com/recipes/how_to_cook_and_eat_an_artichoke/

Classic Pot Roast with Root Vegetables

This is an amazingly delicious pot roast recipe, and it's very simple to do.  Great for a large family meal.

Classic Pot Roast with Root Vegetables

Ingredients

1 (3 ½- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
Kosher salt
2 tablespoons unsalted butter
2 medium onions, halved and sliced thin (about 2 cups)
1 large carrot, chopped medium (about 1 cup)
1 celery rib, chopped medium (about ¾ cup)
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 cup beef broth, plus 1 to 2 cups for sauce
½ cup dry red wine, plus ¼ cup for sauce
1 tablespoon tomato paste
1 bay leaf
1 sprig plus ¼ teaspoon chopped fresh thyme leaves
Ground black pepper
1 tablespoon balsamic vinegar
1 pound carrots, peeled and cut crosswise into 2-inch pieces
1 pound parsnips, peeled and cut crosswise into 2-inch pieces
1 ½ pounds russet potatoes, peeled and halved lengthwise, each half quartered

Directions

1. Sprinkle pieces of meat with 1 tablespoon salt (1½ teaspoons if using table salt), place on wire rack set in rimmed baking sheet, and let stand at room temperature 1 hour.

2. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat butter in heavy-bottomed Dutch oven over medium heat. When foaming subsides, add onions and cook, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Add carrot and celery; continue to cook, stirring occasionally, for 5 minutes longer. Add garlic and cook until fragrant, about 30 seconds. Stir in 1 cup broth, ½ cup wine, tomato paste, bay leaf, and thyme sprig; bring to simmer.

3. Pat beef dry with paper towels and season generously with pepper. Using 3 pieces of kitchen twine, tie each piece of meat into loaf shape for even cooking.

4. Nestle meat on top of vegetables. Cover pot tightly with large piece of foil and cover with lid; transfer pot to oven. Cook beef for three hours flipping halfway through cooking, and add carrots, parsnips, and potatoes. Continue cooking until beef is fully tender and sharp knife easily slips in and out of meat, about 30 minutes to 1 hour. Once pot roast and vegetables are fully cooked, transfer large pieces of carrot, parsnip, and potato to serving platter using slotted spoon, cover tightly with foil, and proceed with recipe as directed.

5. Transfer roasts to cutting board and tent loosely with foil. Strain liquid through mesh strainer into 4-cup liquid measuring cup. Discard bay leaf and thyme sprig. Transfer vegetables to blender jar. Allow liquid to settle 5 minutes, then skim any fat off surface. Add beef broth as necessary to bring liquid amount to 3 cups. Place liquid in blender with vegetables and blend until smooth, about 2 minutes. Transfer sauce to medium saucepan and bring to simmer over medium heat.

6. While sauce heats, remove twine from roast and slice against grain into ½-inch-thick slices. Transfer meat to large serving platter. Stir chopped thyme, remaining ¼ cup wine, and vinegar into sauce and season to taste with salt and pepper. Spoon half of sauce over meat; pass remaining sauce separately.


Make-Ahead Pot Roast

This can be made up to 2 days ahead.  Chilling the whole cooked pot roast overnight improves its flavor and makes it moister and easier to slice.

Follow the recipe through step 4, transferring the cooked roasts  and root vegetables to a large bowls.  Strain and defat the liquid as directed in step 5 and add beef broth as necessary to bring the liquid amount to 3 cups.  Transfer the sauce vegetables and liquid to he bowl with the roasts, cool for 1 hour, cover with plastic wrap, cut vents in the plastic, and refrigerate up to 48 hours.  One hour before serving, adjust the oven rack to the middle position and heat the oven to 325 degrees.  Transfer the cold roasts to a cutting board, and slice them against the grain into 1/2 inch thick slices. Place them in a 13 by 9 inch baking dish, cover tightly with foil, and bake until heated through, about 45 minutes (do the same with the root vegetables in a separate dish).  While the roast heats, puree the liquid and vegetables as directed in step 5. Bring the sauce to a simmer and finish as directed in step 6 before serving with the meat.

Original link:
https://www.cooksillustrated.com/recipes/6225-classic-pot-roast-with-root-vegetables

Mexican Street Corn

I must have been dreaming of summer because I'm seriously craving this tasty treat.

The link below, by the way, is actually an excellent, free cookbook that has great recipes for small budgets.

Mexican Street Corn

Ingredients

4 cobs corn
4 tbsp mayonnaise
½ cup cotija, queso blanco, feta, Romano or Parmesan
Grated chili powder
1 lime, sliced into wedges

Directions

Turn your oven’s broiler up to high.

Peel off the outer layers of the corn and clean off all the corn silk. Leave the green ends attached for a convenient handhold.

Place the cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they’re brown and toasty all the way around. The broiling shouldn’t take more than 10 minutes total.

Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you’ll probably get a little messy coating them thoroughly. Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. Use any chili powder you like; ancho or cayenne are great. Lastly, squeeze lime juice all over and serve hot!


Original link:
https://cookbooks.leannebrown.com/good-and-cheap.pdf (page 60)

Holiday Ham with Riesling and Mustard

After the holidays, ham was incredibly cheap.  I took advantage of the sale and made a post-holiday holiday ham.  Now what to do with all the leftovers...

Holiday Ham with Riesling and Mustard

Ingredients

1 14–16 lb. whole cured, smoked bone-in ham
2 cups sweet (Auslese/late harvest) Riesling, divided
2 tablespoons (1/4 stick) unsalted butter
1/4 cup finely chopped shallots
3 sprigs thyme plus 2 tsp. fresh thyme leaves
1/2 cup whole grain mustard (or stone ground mustard in a pinch)
1 tablespoon honey
1/2 teaspoon freshly ground black pepper
Small pinch of kosher salt

Directions

Arrange rack in lowest level of oven; preheat to 300°. Leaving fat in tact, remove outer rind from most of ham, leaving a band around the end of the shank bone. Score fat crosswise (do not cut into meat) on top of ham with parallel cuts spaced 1/2” apart. Place ham in a large roasting pan. Boil 1 cup Riesling and 7 cups water in a saucepan for 5 minutes. Pour into bottom of roasting pan. Bake ham, basting with pan juices occasionally, until an instant-read thermometer inserted into the center of the ham registers 110°, 2 1/2–3 hours.

Meanwhile, melt butter in a medium skillet over medium heat. Add shallots and thyme sprigs; cook, stirring often, until shallots are very soft, about 10 minutes. Remove pan from heat; stir in the remaining 1 cup Riesling. Return to stove. Increase heat to medium-high, bring to a simmer, and cook until reduced to 1/4 cup, about 8 minutes. Remove the thyme sprigs and transfer mixture to a food processor. Add thyme leaves, mustard, honey, pepper, and salt. Process until well blended.

Remove pan from oven and increase heat to 350°. Using a pastry brush, spread Riesling mixture over ham. Return pan to oven and bake ham, tenting with foil if browning too quickly, until internal temperature registers 135° and crust is golden brown, 15-30 minutes.

Transfer ham to a large platter. Let rest for 30 minutes before carving. Skim fat from pan juices, reheat, and pour juices into a medium pitcher; serve alongside.


Original link:
http://www.bonappetit.com/recipe/holiday-ham-with-riesling-and-mustard

Corn Casserole for a Crowd

This was an easy recipe (great for a potluck!) and it was a big hit with the kiddos.

Corn Casserole for a Crowd

Ingredients

2 sticks butter, melted
4 beaten eggs
16 oz sour cream
2 cans whole kernel corn
2 cans cream corn
2 (8 oz) boxes corn muffin mix

Directions

Pour butter into casserole dish.

Mix in eggs and sour cream.

Add the corns and the muffin mix, mixing well.

Bake at 350 for 1 hour and 15 minutes, checking every 10 minutes after 45 minutes to see if it's done (bake time will depend on your casserole dish and oven).

Notes
To make for a family instead of a crowd, combine 1 melted stick of butter, 2 eggs, 8 oz sour cream, 1 can creamed corn, 1 can whole kernel corn, and a box of corn muffin mix (8 oz). Bake at 350 for 45 minutes.

This is equally delicious when re-heated later.

Original link:
http://www.mamaplusone.com/corn-casserole/

Fried Quinoa Balls

I had some leftover quinoa and wasn't sure what to do with it.  Hence this recipe was born.

I'd recommend smaller balls, which have a chance to cook more thoroughly.  The larger balls didn't get fully cooked so the little bit of raw egg left a strong flavor. (Not unpleasant, but not nearly as tasty as the smaller balls.)

Fried Quinoa Balls

Ingredients

Leftover refrigerated Creamy Parmesan-Garlic Quinoa
3 eggs, divided
Panko bread crumbs
Garlic powder
Onion powder
Canola oil, for frying

Directions

Heat 1/2 inch of canola oil over high heat.

Mix quinoa with one egg, beaten, garlic powder, and onion powder.

Beat remaining two eggs and mix with tablespoon of water to make an egg wash.  Pour egg wash into a shallow bowl and pour bread crumbs into another shallow bowl.

Shape quinoa mixture into small balls.  Dip in egg wash and then into bread crumbs.  Fry balls in oil until golden brown.  Place on paper towels to drain.  Enjoy.

Pacifica Salad

This used to be a salad kit, which has since been discontinued.  But it was always one of my favorite salads.

Pacifica Salad

Ingredients

Mixed salad greens (such as baby lettuces, baby greens, etc.)
Thinly sliced carrots
Pea pods
Sunflower seeds
Soy nuts
Poppy seed dressing

Directions

Mix salad ingredients and top with dressing.  Enjoy.

Puffy Oven Pancake

This is an excellent breakfast treat.  For our family of four I usually make two side by side in the oven.

Puffy Oven Pancake

Ingredients

2 tbsp butter
2 large eggs
1/2 cup all purpose flour
1/2 cup milk
1/4 tsp salt
Lemon juice and powdered sugar

Directions

Heat oven to 400 degrees.  While the oven is heating to temperature, in a 9-inch pie plate, melt butter in oven; brush butter over bottom and side of pie plate.

In medium bowl, beat eggs slightly with wire whisk or hand beater.  Beat in flour, milk, and salt just until mixed.  (Do not overbeat or pancake may not puff.)  Pour into pie plate.

Bake 20 minutes until puffy and deep golden brown.  Serve immediately sprinkled with lemon juice and powdered sugar.


Original link:
http://www.bettycrocker.com/recipes/dutch-baby-pancake-with-berry-topping/fa1070e1-1aed-438d-87c7-5366ff90fff3

Bacon Waffles

Bacon and waffles are an excellent combination.  There's not much else to be said about that.

This is just the basic Betty Crocker waffle recipe with slices of bacon cooked inside.  We have an old cheap rectangular waffle maker that only makes two waffles at a time.  I've tried this recipe with one slice of bacon and with two.  You'd think more would be better, but I actually prefer the single slice as a great bacon-to-waffle ratio.

Bacon Waffles

Ingredients

Bacon
2 eggs
2 cups all-purpose or whole wheat flour
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups milk
1/2 cup vegetable oil or melted butter

Directions

Cook the bacon slices until just cooked but not too crispy. Lay on paper towels to drain.

Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)

In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth.

Pour a small strip of batter on the waffle iron in the middle of the waffle (for larger irons, use more batter/bacon).  Lay bacon strip on batter.  Pour remaining batter (slightly less than 3/4 cup batter) onto center of hot waffle iron. (Check manufacturer’s directions for recommended amount of batter.) Close lid of waffle iron.

Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve immediately. Repeat with remaining batter and bacon.


Original link:
http://www.bettycrocker.com/recipes/waffles/f4760054-72a9-4316-9377-f636dd58bc8e

Beer Can Chicken

I just realized that I never added this classic recipe to my list.  What an oversight!

Beer can chicken is originally intended for the grill, but you can also make it in the oven, as I often do.  The results are still outstanding.  I like to use an extra large can for stability.  And this is probably the only time when I happily buy cheap domestic beer.

This recipe cooks faster than most roast chickens, and comes out so juicy.  And don't worry, it doesn't really taste like beer...

Beer Can Chicken

Ingredients

1 whole chicken (4 to 4 ½ lb)
1 can (12-16 oz) beer or nonalcoholic beer
BBQ rub:
     1 tablespoon paprika
     2 teaspoons salt
     1/2 teaspoon garlic powder
     1/2 teaspoon onion powder
     1/2 teaspoon pepper

Directions

Preheat oven to 500 degrees.  Place oven rack on the lowest setting.

In small bowl, mix rub ingredients. Fold wings of chicken across back with tips touching. Sprinkle rub inside cavity and all over outside of chicken; rub with fingers.

Pour out ½ cup of beer from can. Holding chicken upright with larger opening of body cavity downward, insert beer can into larger cavity.  Place chicken upright on a large 9x13in baking dish.

Place chicken in oven and bake at 500 degrees for 10-15 minutes.  Reduce temperature to 400 degrees and cook for 30-50 minutes.  Remove (carefully) from oven.

Let rest for 15 minutes.  Using tongs, carefully lift chicken and remove beer can and discard.  Enjoy.  

Original link:
http://www.bettycrocker.com/how-to/tipslibrary/cooking-tips/how-to-make-beer-can-chicken

Weeknight Roast Chicken

I got a free trial issue of Cook's Illustrated in my mailbox recently.  I don't know why.  But now that I have it, it's like my new bible.  I love it.

This method for cooking is one straight from the book, but I made a few minor modifications for taste.

Weeknight Roast Chicken

Ingredients

1 (3 1/2- to 4-pound) whole chicken, giblets discarded (for larger chicken, increase cooking time)
1 tablespoon olive oil
1 lemon, juiced
1 tablespoon kosher salt
1 tablespoon paprika
½ teaspoon pepper

Directions

Adjust oven rack to middle position, place 12-inch ovensafe skillet on rack, and heat oven to 450 degrees. Combine salt, paprika, and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle with lemon juice.  Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.

Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to 35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175 degrees, 25 to 35 minutes.

Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve.

Pan sauce

Ingredients

Pan drippings
3 cloves garlic, minced or pressed
1 cup chicken broth
2 tsp stone ground mustard
2 tbsp butter
1 tsp Herbes de Provence

Directions

While chicken rests, remove all but 1 tbsp of fat from skillet (handle will be very hot) using large spoon, leaving any fond and jus in skillet.  Place skillet over medium-high heat, add garlic, and cook until fragrant.  Stir in broth and mustard, scraping skillet bottom with wooden spoon to loosen fond.  Simmer until reduced to 3/4 cup, about 3 minutes.  Add butter and herbs.  Season with salt and pepper to taste (if needed).  Remove from heat, cover, and keep warm.



Original link:
https://www.americastestkitchen.com/recipes/6682-weeknight-roast-chicken

Spice-Crusted Tofu

Just another tasty tofu dish. 

Spice-Crusted Tofu

Ingredients

3 tablespoons pine nuts
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon coarse kosher salt, or to taste
Freshly ground pepper, to taste
1 14- to 16-ounce package extra-firm tofu
3 tablespoons boiling water
2 tablespoons lemon juice
4 teaspoons honey
1 tablespoon extra-virgin olive oil

Directions

Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes. Set aside to cool. 

Mix paprika, cumin, coriander, salt and pepper in a small bowl. Drain tofu and pat dry with paper towels. Cut crosswise into 8 slices, ½ inch thick. Dredge the tofu liberally with the spice mixture, coating all sides. Mix boiling water, lemon juice and honey in a small bowl.

Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the bottom. Add tofu and cook on one side until brown and crusty, 4 to 5 minutes; flip and cook for another 3 minutes. Add the honey mixture to the pan (it will bubble up and evaporate very quickly) and shake to coat the tofu. Serve immediately, sprinkled with the toasted pine nuts.

Original link:

http://www.eatingwell.com/recipe/252897/spice-crusted-tofu/

Beef Stew

Below is my own variation on beef stew, although it borrows heavily from a classic version.

One of the most important things is to have the right kind of meat.  Chuck is an excellent choice that made for a tender and tasty stew meat.  The stuff at the store labelled "stew meat" is NOT the way to go.

Andrew says the next most important thing is to add lots of meat.  This is definitely true, but I've also found that a healthy portion of mushrooms also helps.

Beef Stew

Ingredients

Boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
Olive oil
Garlic cloves, peeled and smashed
Yellow onions, cut into 1-inch chunks
2 tablespoons balsamic vinegar
Carrots, scrubbed and cut into one-inch chunks on a diagonal
Celery, chopped
Mushrooms, quartered and/or sliced
1-1/2 tablespoons tomato paste
1/4 cup all-purpose flour
Potatoes (red or yukon are great choices because of their soft skin, but russet works well too), scrubbed and chopped
Equal parts beef broth and water
Spices, such as bay leaves and dried thyme

Directions

In a large stock pot, heat oil over medium heat.  Cook beef until browned.  Remove from pot.

Add more oil to stock pot (if necessary).  Add garlic and cook until fragrant.  Add onions and balsamic vinegar to the stock pot and saute, stirring with a wooden spoon to scrape brown bits from bottom of pot.  Add carrots.  Then celery.  Then mushrooms. Allow cooking time between each group of veggies.

Stir in tomato paste.  Add beef with juice back to the pan, sprinkling with flour and stir until dissolved.  Add potatoes.  Add equal parts beef broth and water until veggies and meat are completely covered.  Add spices, salt, and pepper, as desired.

Cover and cook until potatoes are soft.  Remove bay leaves and serve.

Original link:
http://www.onceuponachef.com/2011/02/beef-stew-with-carrots-potatoes.html

Turkey, Mashed Potatoes, and Chicken Broth Gravy

What do you do when you have lots of leftover turkey, really want mashed potatoes and turkey gravy, but you don't have any pan drippings?  

If you're me from last year, you buy store bought gravy.  Blech.

If you're smart, you make your own gravy using chicken broth.

Turkey, Mashed Potatoes, and Chicken Broth Gravy

Ingredients

Mashed potatoes
Leftover turkey
3 tbsp. butter
4 tbsp. flour
2 cups chicken broth
1 tsp. salt
1/4 tsp. pepper

Directions

Melt the butter, then add the flour and blend thoroughly. Slowly add the broth, salt and pepper and blend until mixture thickens.

Add leftover turkey.  Serve over mashed potatoes.


Original link:
http://www.foodgeeks.com/recipes/easy-chicken-gravy-19219

Chinese Salt and Pepper Tofu

It's actually possible to overcook tofu.  Whoops!  Even so, this dish still turned out quite tasty (but I'll take them off the skillet on time next time).

The saute is tasty, but could also be excluded if desired.  The tofu is the fun part of this dish.

Chinese Salt and Pepper Tofu

Ingredients

for the sauté
1/2 tablespoon oil
2 medium leeks, white part only, washed and grit removed (1 cup when chopped)
1 celery rib (1/2 cup when chopped)
1 small green pepper (1/2 cup when chopped)
1 tablespoon finely minced garlic
1 tablespoon finely minced ginger
1 tablespoon light soy sauce
1/2 teaspoon brown sugar

for the tofu
1 block (14 oz when drained) extra firm tofu
4 tablespoons corn starch
1/2 teaspoon or to taste freshly cracked black pepper
Salt

Vegetable or canola oil for frying

Directions

Chop the leeks, celery and green pepper into a fine dice. Heat oil in a wok on medium-high heat. Add chopped leeks, celery, and green pepper. Sauté on high heat for about 2 minutes. Add ginger and garlic. Cook another 1-2 minutes. Add soy sauce and brown sugar and cook 30 seconds. Set this mixture aside.

Pat dry the drained tofu. Cut into 1 inch cubes. Place the tofu cubes in a large bowl. Add corn starch, salt and pepper. Gently toss till the tofu pieces are very well coated.

In a skillet, pour oil so that it comes up 1/2 inch. Heat the oil.Make sure oil is hot. Add tofu cubes a few at a time. If you fry too many in one go they won’t crisp up. Fry the tofu pieces, flipping them around, so that all sides are golden brown. Drain onto a few layers of paper towels.

Heat up the sautéed leeks, celery and bell pepper. Add the fried tofu cubes to this. Toss well. Serve vegan Chinese salt and pepper tofu with your favorite chili sauce and garnish with celery leaves or green onions.



Original link:
http://www.veggiebelly.com/2010/07/restaurant-style-chinese-salt-pepper-tofu.html

Baked Butternut Squash and Cheese Polenta

For our annual holiday party, I always make a vegetarian dish that can work as a side as well as a hearty main dish for any vegetarian guests. This selection did not disappoint.

The original recipe calls for a cast iron skillet. I did not have one, so I used my regular skillet that is oven safe. If all else fails, a pie pan would have worked as well.

I ended up using more water to make the polenta than the original recipe calls for (the extra water is reflected below). I even used a little milk as well. That is because, based on my understanding of cooking polenta, too little water can lead to uncooked corn meal kernels. The milk can add an extra creaminess to the flavor; however, this recipe is so rich it's probably not necessary.

Top the baked polenta with sauteed mushrooms (such as cremini and shittake) for extra pizzazz.

Baked Butternut Squash and Cheese Polenta

Ingredients

One 2-pound butternut squash—peeled, seeded and sliced 1 inch thick
2 tablespoons extra-virgin olive oil, plus more for the pan
1/3 cup pine nuts
1 large onion, finely chopped
1/2 teaspoon dried sage, crumbled
Salt and freshly ground pepper
8 cups water
2 cups coarse polenta
Unsalted butter
4 ounces smoked Gouda, shredded (1 cup)
1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Directions

Preheat the oven to 375 degrees. Arrange the squash on a large oiled baking sheet and roast for 30 minutes, until tender. Transfer the squash to a bowl and mash coarsely. (You should have about 1 1/2 cups.) Spread the pine nuts on a pie plate and toast in the oven for 4 minutes, until golden. Coarsely chop the nuts.

Meanwhile, in a skillet, heat the 2 tablespoons of olive oil. Add the onion and sage and season with salt and pepper. Cover and cook over moderate heat, stirring, until golden, 25 minutes; add a few tablespoons of water if the onion looks dry.

In a saucepan, bring the 6 cups of water to a boil. Whisk in the polenta and 1 teaspoon of salt. Cook over very low heat, stirring frequently, until tender, about 35 minutes. Stir in 1 tablespoon of butter along with the mashed squash, pine nuts, onion, Gouda and half of the grated Parmigiano cheese. Pour the hot polenta into a buttered large cast-iron skillet. Flatten the top of the polenta slightly without spreading it to the edges; refrigerate until firm, about 3 hours.

Rub the surface of the polenta with softened butter and sprinkle with the remaining grated Parmigiano cheese. Bake in a 375 degree oven for 1 hour, until the top and side are lightly browned and crisp. Let stand for 20 minutes before cutting it into wedges.

Original link:
http://www.foodandwine.com/recipes/baked-butternut-squash-and-cheese-polenta

Ginger-Roasted Parsnips

This is a delicious side dish.  Personal tip, I would add even more ginger than the recipe calls for.  It's super tasty.

Ginger Roasted Parsnips

Ingredients

2 tablespoons extra-virgin olive oil
1 1/4 pounds small parsnips, peeled and quartered
1 1/2 tablespoons minced fresh ginger
Salt and pepper

Directions

Preheat the oven to 325 degrees. Pour the olive oil into a 9-by-13-inch baking dish. Add the parsnips and ginger, season with salt and pepper and toss to coat. Cover with foil and bake for 40 minutes, until the parsnips are tender. Serve right away.

Make ahead tip:
The parsnips can be roasted up to 4 hours ahead. Reheat, covered, in a 350° oven.

Original link:
http://www.foodandwine.com/recipes/ginger-roasted-parsnips

BBQ Pulled Pork Quesadillas

Yet another use for leftover pulled pork.  This one is my creation, but it is inspired by (and borrows heavily from) the recipe below.

BBQ Pulled Pork Quesadillas

Ingredients

2 tbsp olive oil
1 yellow onion, sliced
Pinch of brown sugar
Leftover pulled pork
Barbecue sauce (Kansas City sweet style)
Flour tortillas
Shredded cheese (such as cheddar or pepper jack)
Cream cheese, softened
Butter, softened

Directions

Heat the oil in a large skillet over medium heat.  Add the onion and saute until caramelized.  If the pan gets dry, add more oil as necessary.  Add the pinch of brown sugar and season with salt and pepper.

Once the onions are cooked, add the pulled pork and cook until heated through.  Stir in barbecue sauce (to taste) and remove from heat.

Heat a flat skillet over medium heat.  Add 1/2 tbsp of butter and allow to melt, coating surface of the skillet.  Spread cream cheese over one side of a tortilla.  Add the tortilla (cream cheese side up) to the pan.  Top with pork mixture and shredded cheese.  Cover with another tortilla that has also been covered with cream cheese, and spread 1/2 tbsp of butter on top of the tortilla. Cook for about 2-4 minutes, until golden brown on the bottom. Carefully but swiftly flip the quesadilla, cook for another 2-4 minutes on the other side, or until cheese is melted.

Repeat process until all the quesadillas have been cooked.  Serve with barbecue sauce for dipping.


Original link:
http://www.thenovicechefblog.com/2013/08/pulled-pork-and-caramelized-onion-quesadillas/