Look at what's cookin

My adventure's in feeding my family

Baked Chicken with Artichokes, Cinnamon, and Preserved Lemons April 11, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I had a jar of preserved lemons in the fridge. I had bought them for a recipe that called for a quarter of a preserved lemon and there was no way for me to only buy that much.  I started looking for recipes in order to use them up and came across this. There are a lot of strong flavors in this dish which worried be. However, paired with chicken the flavors melded well and were not at all overpowering. The artichoke hearts were a bit mushy and could possibly be added part way through cooking.

 

Ingredients:

  • Whole chicken, quartered
  • 1 preserved lemon, rinsed, seeds and insides removed, rind chopped
  • 1 cinnamon stick
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet or hot paprika
  • 1 teaspoon red pepper flakes
  • 1/4 teaspoon whole cloves
  • 4 tablespoons extra-virgin olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon chopped fresh ginger
  • 1 large pinch saffron
  • 1 1/2 cup frozen artichoke hearts, thawed

IMG_4415

 

Directions:

Preheat oven to 425 F. In a large bowl combine all ingredients and mix well.

IMG_4416

Arrange in a baking dish and bake for 20 to 25 minutes or until chicken is done.

 

IMG_4417

 

Mustard Braised Beef April 9, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Someday I will get butcher’s twine. I always think I have it and then once I start cooking I realize that I don’t. Mustard and beef are made to go together. I always have a bunch of different mustard at home so I liked being able to use multiple kinds for this recipe. Super simple to put together, it takes a bit to cook but your house will smell great and your tummy will love it.

 

Ingredients:

  • 2 1/2 pounds brisket, tied in a round with butcher’s twine
  • 1 tablespoon ground mustard seeds
  • 1 tablespoon chopped fresh thyme
  • Freshly ground black pepper
  • Kosher salt
  • 2 tablespoons olive oil
  • 2 yellow onions, thinly sliced
  • 1 head of garlic, cloves separated, skin on
  • 1/3 cup Cognac
  • 1 1/2 cups dry red wine
  • 3 cups beef broth
  • 1 tablespoon unsalted butter, room temperature
  • 1 1/2 tablespoons unbleached all-purpose flour
  • 1 tablespoon Dijon mustard
  • 1/2 tablespoon whole grain mustard

IMG_4423

 

Directions:

Rub the brisket all over with the mustard and thyme, wrap in plastic wrap, and refrigerate for two hours to overnight.

IMG_4424

Season the beef liberally with salt and pepper. Heat the olive oil over medium-heat in a Dutch oven. When the oil shimmers, brown the meat on all sides: this should take about 12 minutes.

Set the meat aside, and add the onions to the pan. You may need to add an additional tablespoon of olive oil if the pan is too dry. Sauté just until slightly softened, about 1 minute. Deglaze with the Cognac, scraping up all the brown bits from the bottom of the pan.

Place the brisket back in the pot, along with the red wine and beef broth. Bring to a boil, then reduce to a simmer. Cover the pot, and simmer for 3 hours.

After 3 hours, set the meat aside to rest. Boil the liquid in the Dutch oven vigorously until 4 cups remains. Lift out the garlic cloves, and squeeze the contents back into the pan. Pour the liquid, onions, and garlic into the food processor.

Mash together the butter and flour until well combined, and add along with the two mustards to the food processor. Whiz until smooth.

Cut the twine off the brisket, and slice into thin slices. Serve with the mustard gravy.

IMG_4426

 

Spicy Pasta With Tuna, Peas and Lemon April 7, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love tuna noodle casserole, but sometimes it can just be too rich for me. This recipe drew my attention because it had my favorite components of the casserole (tuna, pasta and peas) but was in a spicy oil and lemon sauce. The dish took almost no time to put together, was cheap and was very tasty.

Ingredients:

  • Kosher salt
  • 1 pound dried pasta
  • 1 cup frozen peas
  • 1/3 cup extra-virgin olive oil
  • 1 clove garlic, peeled and thinly sliced
  • 1 teaspoon red chili flakes
  • 1 (5-ounce) can tuna packed in olive oil, preferably Italian (see note above)
  • 1 tablespoon grated lemon zest plus 2 teaspoons juice from one lemon
  • 1/4 cup chopped fresh parsley leaves
  • Freshly ground black pepper

IMG_4405

Directions:

Bring a large pot of salted water to a boil and cook pasta according to package directions. 30 seconds before pasta is done, add peas to the boiling water. Drain pasta and peas, reserving 1/2 cup of cooking liquid.

While pasta cooks, heat olive oil in a small skillet medium heat until shimmering. Add garlic and chili flakes and cook, stirring until fragrant, about 1 minutes. Transfer mixture to a bowl and set aside.

When pasta is cooked, return pasta to now-empty pot. Add tuna, breaking it into chunky flakes as you add it. Add garlic and chili oil mixture to pasta and set over high heat. Add reserved pasta cooking liquid, lemon zest, and lemon juice and simmer, stirring constantly, until the sauce coats the pasta and thickens. Stir in parsley, season to taste with salt and pepper, and serve immediately.

IMG_4407

 

Lemony Baked Salmon With Asparagus and Bulgur April 5, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I was interested in trying this recipe because I hadn’t cooked much with bulgur. It was a bland meal. Really bland. I had a feeling when I saw that there were very few ingredients but I didn’t modify in case I was wrong. Make sure to add more spices when you make it.

Ingredients:

  • 1 cup bulgur
  • 1 1/2 cups low-sodium vegetable or chicken broth
  • kosher salt and black pepper
  • 1 pound asparagus (about 1 bunch), trimmed
  • 1 1/4 pounds skinless salmon fillet, cut into 4 pieces
  • 1 lemon, very thinly sliced
  • 2 tablespoons chopped fresh dill
  • olive oil, for serving

IMG_4370

 

Directions:

Heat oven to 375° F. In a large, shallow baking dish, combine the bulgur, broth, and ¼ teaspoon each salt and pepper.

IMG_4371

Arrange the asparagus in a single layer on top, then place the salmon on top of the asparagus. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and top with the lemon.

IMG_4374
Tightly cover the baking dish with foil and bake until the bulgur and asparagus are tender and the salmon is cooked through, 25 to 30 minutes.
Serve the salmon with the bulgur and asparagus. Sprinkle with the dill and drizzle with the oil.

IMG_4376

 

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes April 3, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

This meal was amazing. Everyone at the house loved it. I made the pan drippings into gravy with a milk/flour slurry. Every last bit was gone. I knew the minute I saw the recipe that I had to make it.

Ingredients:

For the Short Ribs:

  • 1 tablespoon olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (6 to 8-ounce) pieces boneless short ribs
  • 1 medium onion, chopped (about 1 cup)
  • 2 large cloves garlic, smashed
  • 1/2 cup red wine
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 1 (1- by 3-inch) strip of orange zest, white pith removed

For the Potatoes:

  • 2 pounds red-skin potatoes
  • 4 cloves garlic
  • 3 tablespoons butter
  • 1/4 cup milk
  • 1/2 cup sour cream

IMG_4383

 

Directions:

Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.

Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.

IMG_4384

While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.

When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

IMG_4388

 

Pasta With Broccoli Rabe, Spicy Italian Sausage, and Pesto April 1, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

Last week (in real time not blog time) I made some fresh pesto to go into soup. Not wanting to waste it I decided to make this recipe. I had not cooked with broccoli rabe before but it sure was tasty! This recipe was quick at combines all my favorite things: pasta meat and veg!

Ingredients:

For the Pesto:

  • 2 cups packed fresh basil leaves
  • 1/4 cup pine nuts
  • 3 medium garlic cloves, roughly chopped (about 1 tablespoon)
  • 1/3 cup finely grated fresh Parmesan cheese, plus more for serving
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the Pasta:

  • 1 pound pasta
  • 1 pound fresh hot Italian sausage (remove casings if necessary)
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, crushed
  • 2 pounds broccoli rabe, tough ends trimmed, leaves and stem chopped into 2-inch pieces
  • 1 cup homemade or store-bought low-sodium chicken stock
  • 2 tablespoons unsalted butter

IMG_4378

 

Directions:

For the pesto: Pulse basil and pine nuts in a food processor until finely chopped, about five 1-second pulses. Scrape down the sides, add garlic, and pulse again until chopped. With the motor running, slowly pour in the olive oil through the top, stopping to scrape down sides as necessary. Transfer to a small bowl. Stir in Parmesan, and season to taste with salt and pepper.

IMG_4357

For the pasta: Bring a large pot of salted water to a boil over high heat. Cook orecchiette according to directions on the packaging. Reserve 1/4 cup of pasta water and drain pasta in a colander.

Meanwhile, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking up the meat with a wooden spoon, until browned, 3 to 4 minutes. Stir in garlic, and cook until fragrant, about 30 seconds.

Add half of the broccoli rabe and stir until leaves wilt, making room from the other half. Once all the broccoli rabe has been added, cover skillet and cook over medium-low heat until stems are bright green, stirring occasionally, 3 to 5 minutes. Season with a pinch of salt. Pour chicken stock into skillet and bring to a boil over medium-high heat. Cook uncovered until liquid reduces to a sauce and broccoli rabe stems are tender, 2 to 4 minutes.

Add cooked orecchiette and butter to skillet and cook over medium-high heat until the pasta is completely coated in the sauce. If it looks too dry, and some of the pasta water. Toss in the pesto. Season to taste with salt if necessary.

IMG_4379

 

Grilled Chipotle-Rubbed Steaks with Lime Butter March 30, 2014

Filed under: Uncategorized — kariryerson @ 12:00 am

I love a good steak. Especially a ribeye. Bone in ribeyes are hands down my favorite. I am not certain about putting butter on steak but I thought that the citrus butter in this recipe would pair nicely with the spice on the steak. I was right.

Ingredients:

  • 4 tablespoons unsalted butter, softened
  • 1 small garlic clove, minced (about 1/2 teaspoon)
  • 1/4 teaspoon finely grated zest from 1 lime
  • 1 tablespoon fresh juice from 1 lime
  • Kosher salt
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chipotle powder
  • Four thick, boneless steaks, such as ribeye or hanger, 10- to 12-ounces each
  • Vegetable oil, for the grill

IMG_4355

 

Directions:

Combine the butter, garlic, lime zest, lime juice, and a salt to taste. Set aside. Combine the paprika, cumin, and chipotle powder in a small bowl. Sprinkle the steaks with plenty of kosher salt, then evenly sprinkle the spice mixture over them and rub into the meat.

IMG_4356

Oil the grates of the grill (or grill pan) and preheat over high heat until smoking. Reduce heat to medium high and add steaks. Cook without moving until well-charred, about 4 minutes. Flip steaks and continue to cook until center of steaks register 125°F on an instant-read thermometer for medium-rare, 135°F for medium, or 145°F for well done. Transfer to a platter and allow to rest for at least 5 minutes, adding the lime butter after a few minutes to melt from the residual heat.

IMG_4358

 

 
Follow

Get every new post delivered to your Inbox.