french apple cake

1 stick (8 TBSPs) unsalted butter

1 1/2 lbs Granny Smith or other baking apples such as Jonagold, Pink Lady, Honeycrisp, or Fuji (peeled, cored, and cut into 1/4 inch slices)

1 lb should be Golden Delicious, Macintosh, Braeburn, or another apple that breaks down readily (peeled, cored, and cut into 1/4 inch slices)

1/4 tsp allspice

1/4 tsp table salt

12 TBSP sugar, divided

2/3 cup all-purpose flour

2 large eggs, at room temperature

2 TBSP Calvados, cognac, or brandy (you may also use spiced rum, but omit the allspice if you use spiced rum)

2 tsp vanilla

1 tsp baking powder

cooking spray or butter, for coating the pan

DIRECTIONS

  1. Heat the oven to 375ºF with a rack in the middle position. Coat a 9-inch springform pan with butter or cooking spray, dust evenly with flour, then tap out the excess. In a 12-inch skillet over medium-high, melt the butter. Cook, swirling the pan frequently, until the milk solids at the bottom are golden brown and the butter has a nutty aroma, 1 to 3 minutes. Pour into a small heatproof bowl without scraping out the skillet. Stir the allspice into the butter and set aside.
  2. Add all of the apples, 2 tablespoons of the sugar and the salt to the still-hot skillet and set over medium-high. Cook, stirring occasionally, until all moisture released by the apples has evaporated and the slices are beginning to brown, 12 to 15 minutes. Add the brandy and cook until evaporated, 30 to 60 seconds. Transfer to a large plate, spread in an even layer and refrigerate uncovered until cool to the touch, 15 to 20 minutes.
  3. In a small bowl, whisk together the flour and baking powder. In a large bowl, whisk together the eggs, vanilla and 9 tablespoons of the remaining sugar. Gradually whisk in the browned butter. Add the flour mixture and stir with a rubber spatula until smooth; the batter will be very thick. Add the cooled apples and fold until evenly coated with batter. Transfer to the prepared pan, spread in an even layer and sprinkle with the remaining 1 tablespoon sugar.
  4. Bake until deeply browned, 35 to 40 minutes. Let cool completely in the pan on a wire rack, about 2 hours. Run a knife around the inside of the pan and remove the sides before slicing.

Source: https://www.177milkstreet.com/recipes/french-apple-cake

feijoada (instapot)

  • Prep Time: 15 minutes
  • Soak Time: 4-8 hours or overnight — this is optional
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 servings

ingredients

  • 6 ounces diced bacon
  • 1 smoked ham hock
  • 1 pound boneless pork shoulder, cut into 1-2 inch chunks
  • 1 TBSP kosher salt
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 1 pound (approximately 2 1/4 cups) dried black beans, sorted and rinsed
  • 1/2 teaspoon baking soda (can be omitted if you pre-soak your beans for 4 hours – overnight)
  • 5 cups chicken stock
  • 2 bay leaves
  • Salt and freshly ground black pepper

instructions

  1. Brown the meats: Set your Instapot to sauté and cook the bacon until it is browned and has rendered most of the fat, about 5 minutes. Remove the bacon from the pot to a large bowl with a slotted spoon, leaving as much bacon fat behind as possible. Add the pork to the pot in a single layer, sprinkle with 1/2 teaspoon of salt, and brown on one side, about 3 minutes. Move the pork to the bacon bowl with a slotted spoon.
  2. Sauté the aromatics: Add the onion and garlic to the pot, and sprinkle with 1/2 teaspoon of salt. Let the onion cook for a minute to start releasing liquid, then scrape the bottom of the pot to loosen all the browned bits of meat into the onions. Keep sautéing the onions and garlic, occasionally scraping the bottom of the pot to loosen any browned bits, until the onions soften, about 5 more minutes.
  3. OPTIONAL: Soak the beans: Unplug the Instapot. Add the beans, the chicken stock, the bowl full of meat and any juices, the smoked ham hock, and the bay leaves. Soak the beans for 4-8 hours. You should refrigerate the pot because the pork shoulder is not cooked through at this point.
  4. Pressure cook for 40 minutes with natural pressure release: If you didn’t soak the beans for at least 4 hours, stir in the dried beans, then the bowl full of meat and any juices. Sprinkle with 1 teaspoon salt and the baking soda, then pour in the broth and add the bay leaves. Lock the Instapot and cook on high pressure for 40 minutes. Let the pressure release naturally, about 20 minutes.
  5. Taste, season and serve: Carefully remove the lid – the steam will be hot – and discard the bay leaves. Taste the stew for seasoning; it will need pepper, but probably not any more salt. Serve over steamed white rice.

Adapted from Mike Vrobel’s Feijoada recipe.

one-pan orzo with spinach and feta

Ingredients

  • 2 tablespoons unsalted butter
  • 4 large scallions, trimmed and thinly sliced
  • 2-3 large garlic cloves, minced
  • 8 ounces baby spinach leaves (8 cups), coarsely chopped
  • 1 teaspoon kosher salt
  • 1 ¾ cups low-sodium chicken or vegetable stock
  • 1 cup orzo
  • 1 teaspoon finely grated lemon zest (from 1 lemon)
  • ¾ cup crumbled feta (3 ounces), plus more for garnish
  • ½ cup frozen peas, thawed (optional)
  • 1 cup chopped fresh dill or parsley
  • 1/2 cup pine nuts, toasted (optional)

Preparation

  1. Heat a 10-inch skillet over medium, then melt butter, 30 seconds to 1 minute. Stir in about three-quarters of the scallions (saving some of the green parts for garnish) and garlic, and cook until softened, stirring frequently, about 3 minutes.
  2. Stir in spinach, adding in batches if it doesn’t all fit in the pan at once, and 1 teaspoon salt. Continue to cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  3. Stir in stock and bring to a simmer. Stir in orzo. Cover and simmer over medium-low heat until orzo is nearly cooked through and most of the liquid is absorbed, 10 to 14 minutes, stirring once or twice.
  4. Stir in cheese, peas (if you like) cover the pan, and cook for another 1 minute, to finish cooking and warm the peas. To serve, sprinkle with fresh herbs, lemon zest, more cheese, and the reserved scallions.

yield: serves 4

time: 30 minutes

source: New York Times, Melissa Clark


saffron pasta with pork and tomato sauce

Posted on October 12, 2020 by enrlihn | Leave a commentingredients

  • 2 TBSP olive oil
  • 3 ounces pancetta or bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1 pound ground pork
  • 1 28-ounce can crushed tomatoes with added puree
  • 2 bay leaves
  • 2 tsp chopped fresh sage
  • 12 ounces gnocchi-shaped pasta or orecchiette
  • 1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces), divided

NOTE: When we first tried this all we had in hand was a block of Parmesan, and for pasta we used penne as that was the closest alternative in our pantry. preparation Heat oil in heavy large skillet over medium heat. Add pancetta and sauté until fat is rendered, about 3 minutes. Add onion and parsley; sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (can be made 2 days ahead. Chill uncovered for 1 hour, then cover and keep chilled. Rewarm over low heat before using.) Cook pasta with saffron in large pot of boiling salted water until pasta is tender but still firm to bite, stirring occasionally. Drain; return to same pot. Add sauce and 1/2 cup of cheese; toss to blend. Season pasta to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve. NOTE: We saved the pasta water and combined pasta with sauce in the sauce pan, so we could add pasta water as needed to prevent overly thick sauce. We also added extra pasta water to leftovers before refrigerating, as they will get drier when reheating. nutritional information n/a yield: 6-8 servings time: 45-60 minutes source: The Bon Appetit Cookbook, p.207

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fettuccine with prosciutto, peas, and lemon-chive sauce

Posted on October 2, 2020 by enrlihn | Leave a comment

ingredients

  • 12 ounces fettuccine or other pasta
  • 2 cup frozen petite peas (about 4 1/2 ounces)
  • 1 cup whipping cream
  • 1 cup fresh chopped chives
  • 6 TBSP. finely grated lemon peel
  • 3 tsp. fresh lemon juice
  • 2 ounces thinly sliced prosciutto, cut crosswise into slivers

preparation

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add peas; cook 30 seconds.
  2. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta and peas to same pot.
  3. Add cream, chives, lemon juice, and lemon peel to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta is fry, about 1 minute. Mix in prosciutto; season to taste with slat and pepper. Transfer pasta to bowl.

NOTE: Quantities in recipe didn’t quite work, so play around with them until right. When I tried it there was far too much cream and chives. Basically, go with your gut on how much of each to put in.

NOTE 2: Even though it says to add the prosciutto at the end, I actually threw it in the hot pan first for a minute to render a little of the fat into it and slightly cook the meat, then tossed the naked pasta with that before adding the other ingredients.

nutritional information

n/a

yield: 4 servings

time: 20 minutes

source: The Bon Appetit Cookbook, pp.203-4

saffron pasta with pork and tomato sauce

ingredients
  • 2 TBSP olive oil
  • 3 ounces pancetta or bacon, finely chopped
  • 1 medium onion, finely chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1 pound ground pork
  • 1 28-ounce can crushed tomatoes with added puree
  • 2 bay leaves
  • 2 tsp chopped fresh sage
  • 12 ounces gnocchi-shaped pasta or orecchiette
  • 1 cup freshly grated pecorino Sardo or pecorino Romano cheese (about 3 ounces), divided
NOTE: When we first tried this all we had in hand was a block of Parmesan, and for pasta we used penne as that was the closest alternative in our pantry. preparation Heat oil in heavy large skillet over medium heat. Add pancetta and sauté until fat is rendered, about 3 minutes. Add onion and parsley; sauté until onion is soft, about 5 minutes. Add ground pork and sauté until brown, breaking up with back of fork, about 8 minutes. Stir in crushed tomatoes, bay leaves, and sage. Reduce heat to medium-low and simmer until sauce thickens and flavors blend, stirring occasionally, about 25 minutes. Season sauce to taste with salt and pepper. (can be made 2 days ahead. Chill uncovered for 1 hour, then cover and keep chilled. Rewarm over low heat before using.) Cook pasta with saffron in large pot of boiling salted water until pasta is tender but still firm to bite, stirring occasionally. Drain; return to same pot. Add sauce and 1/2 cup of cheese; toss to blend. Season pasta to taste with salt and pepper. Transfer to bowl. Sprinkle with remaining 1/2 cup cheese and serve. NOTE: We saved the pasta water and combined pasta with sauce in the sauce pan, so we could add pasta water as needed to prevent overly thick sauce. We also added extra pasta water to leftovers before refrigerating, as they will get drier when reheating. nutritional information n/a yield: 6-8 servings time: 45-60 minutes source: The Bon Appetit Cookbook, p.207

fettuccine with prosciutto, peas, and lemon-chive sauce

ingredients

  • 12 ounces fettuccine or other pasta
  • 2 cup frozen petite peas (about 4 1/2 ounces)
  • 1 cup whipping cream
  • 1 cup fresh chopped chives
  • 6 TBSP. finely grated lemon peel
  • 3 tsp. fresh lemon juice
  • 2 ounces thinly sliced prosciutto, cut crosswise into slivers

preparation

  1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Add peas; cook 30 seconds.
  2. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta and peas to same pot.
  3. Add cream, chives, lemon juice, and lemon peel to pasta. Toss over medium heat until sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta is fry, about 1 minute. Mix in prosciutto; season to taste with slat and pepper. Transfer pasta to bowl.

NOTE: Quantities in recipe didn’t quite work, so play around with them until right. When I tried it there was far too much cream and chives. Basically, go with your gut on how much of each to put in.

NOTE 2: Even though it says to add the prosciutto at the end, I actually threw it in the hot pan first for a minute to render a little of the fat into it and slightly cook the meat, then tossed the naked pasta with that before adding the other ingredients.

nutritional information

n/a

yield: 4 servings

time: 20 minutes

source: The Bon Appetit Cookbook, pp.203-4

chimichurri, two ways

Ingredients (option 1)
1 cup firmly packed fresh flat-leaf Italian parsley leaves, (remove the thick stems)
3-4 garlic cloves
1 TBSP Uruguayan adobo*
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

* If you don’t have Uruguayan adobo, use 2 TBSPs fresh oregano leaves or 2 tsps dried oregano + 1/4 teaspoon red pepper flakes

Ingredients (option 2)
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons minced shallots (about 2 medium)
1 teaspoon minced garlic
1 teaspoon dried hot red-pepper flakes
1/4 teaspoon salt

Method

  1. Finely chop the parsley, garlic, (and if applicable, shallots and fresh oregano).  (Or process in a food processor for several pulses). Place in a small bowl.
  2. Stir in the olive oil, salt, pepper, and dried herbs. Add your vinegar or lemon juice. Adjust seasonings.
  3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.

grilled zucchini

6 whole zucchini (medium)
1/4 c olive oil
1 tsp kosher salt
1 tsp pepper
3 whole lemons, zested
1 tsp kosher salt (for lemon salt)

Lop off the tops and bottoms of the zucchini and slice them into quarters, lengthwise. Place them all in a very large (or two regular sized) ziploc. Drizzle in olive oil, 1 teaspoon salt, pepper, 1 tablespoon lemon zest and the juice of two lemons. Seal the bag(s) and mash them around a bit so that the zucchini is coated. Set aside for 15 to 20 minutes to marinate.

Heat the grill to medium/ medium-high heat. Grill the zucchini on all three sides until tender, being careful not to burn them or cook until mushy. Remove the zucchini to a plate as it gets done.

Combine remaining lemon zest and sprinkle 1 tablespoon kosher salt in a mortar. Use the pestle to mix the salt and zest together. Sprinkle the lemon salt on grilled zucchini and serve.

moroccan fish tagine

ingredients

  • 1 1/2 lbs skinless cod fillets (1 to 1 1/2 inches thick), cut into 1 1/2- to 2- inch pieces
  • 3/4 tsp salt, divided
  • 1/2 cup fresh cilantro leaves, plus 1/4 cup chopped
  • 4 garlic clove, peeled
  • 1 1/4 tsp ground cumin
  • 1 1/4 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 1/4 TBSP lemon juice
  • 6 TBSP extra-virgin olive oil, divided
  • 1 onion, halved and sliced through root end 1/4-inch thick
  • 1 green bell pepper, stemmed, seeded, and cut into 1/4-inch strips
  • 1 carrot, peeled and sliced on bias 1/4 inch thick
  • 1 14.5 oz. can diced tomatoes
  • 1/3 cup pitted green olives, quartered lengthwise
  • 2 TBSP finely chopped preserved lemon

preparation

  1. Place cod in bowl and toss with 1/2 teaspoon salt. Set aside.
  2. Pulse cilantro leaves, garlic, cumin, paprika , and cayenne in food processor until cilantro and garlic are finely chopped, about 12 pulses. Add lemon juice and pulse briefly to combine. Transfer mixture to small bowl and stir in 2 tablespoons oil. Set aside.
  3. Heat remaining 1/4 cup oil in large Dutch oven over medium heat until shimmering. Add onion, bell pepper, carrot, and remaining 1/4 teaspoon salt and cook, stirring frequently, until softened, 5 to 7 minutes. Stir in tomatoes and their juice, olives, and preserved lemon. Spread mixture in even layer on bottom of pot.
  4. Toss cod with cilantro mixture until evenly coated, then arrange cod over vegetables in single layer. Cover and cook until cod starts to turn opaque and juices from cod are simmering vigorously, 3 to 5 minutes. Remove pot from heat and let stand, covered, until cod is opaque and just cooked through (cod should register 140 degrees), 3 to 5 minutes. Sprinkle with chopped cilantro and serve.

nutritional information

n/a
yield: 4 servings
time: 40 minutes
source: Cook’s Illustrated, July-August 2020, pp.10-11

cambodian-style rice noodle salad with shrimp, cucumber and herbs

We skipped the shrimp and served this as a side to Vietnamese grilled lemon grass pork.

ingredients

  • 8 ounces rice vermicelli noodles
  • 1 english cucumber, halved lengthwise, seeded and thinly sliced into half moons
  • 1 medium shallots, halved and thinly sliced
  • 1 tsp kosher salt
  • 1 cup roasted peanuts (finely chopped) *
  • 6 TBSP lime juice
  • 1 fresno or thai serrano chili, stemmed, seeded and minced **
  • 3 TBSP fish sauce
  • 2 TBSP packed brown sugar
  • 2 tsp ground black pepper
  • 1 lb cooked shrimp (roughly chopped)
  • 1 1/2 cups chopped fresh cilantro, mint and/or basil

* Cashews will do in a pinch, as it did for us. We only had the lightly salted ones but it worked just fine.

** Didn’t have chilies on hand and wanted the kids to eat it, so we substituted with a small pinch of cayenne

preparation

  1. Bring a large pot of water to a boil. Add noodles and cook until tender, 2 to 3 minutes. Drain in a colander, then rinse under cold running water, tossing until fully cooled. Drain again. Use kitchen shears to snip the noddles in several places to cut them into shorter lengths. Transfer to a large bowl; set aside.
  2. In the colander, toss cucumber and shallot with the salt. Let drain in the sink for about 5 minutes.
  3. In a small bowl, stir together peanuts, lime juice, chili, fish sauce, brown sugar and pepper.
  4. Add the cucumber-shallot mixture, the shrimp, and the chopped herbs to the bowl with the noodles. Add the dressing and toss well.

nutritional information

n/a
yield: 4 servings
time: 20 minutes
source: Milk Street, July-August 2020, p.4

grilled lemongrass pork

We served this with a Cambodian rice noodle salad.

ingredients

for the pork:

  • 2 lbs boneless pork shoulder, trimmed of surface fat
  • 5 medium garlic cloves, smashed and peeled
  • 2 medium shallots, quartered
  • 2 stalks lemon grass, trimmed to lower 5 or 6 inches, dry outer layers discarded, thinly sliced *
  • 1 serrano chili, stemmed and roughly chopped **
  • 1 tsp five-spice powder
  • kosher salt and ground black pepper
  • 2 TBSP grapeseed or other neutral oil
  • 1 TBSP soy sauce
  • 1 TBSP fish sauce
  • 1 TBSP honey
  • pickled carrots and daikon, for serving
  • lettuce leaves, for serving

for the dipping sauce (nuoc cham):

  • 1/3 cup fish sauce
  • 3 1/2 TBSP lime juice
  • 1/4 cup white sugar
  • 3 medium cloves garlic, minced
  • 1 or 2 serrano chilies, stemmed and minced **

* Couldn’t find lemon grass stalks in any of our regular grocery outlets (and not about to add another trip right now) so we used lemongrass paste. did the job fine.

** Didn’t have chilies on hand and wanted the kids to eat it, so we substituted with a small pinch of cayenne

preparation

pork:

  1. Place the pork on a large plate and freeze until the meat is firm and partially frozen, about 1 hour. Meanwhile, in a food processor, combine the garlic, shallots, lemon grass, chili, five-spice and 1 1/2 teaspoons each salt and pepper.Process until finely chopped, about 45 seconds, scraping the bowl as needed. Add the oil, soy sauce, fish sauce and honey, then process until smooth, 1 to 2 minutes, scraping the bowl as needed. Transfer to a large bowl; set aside.
  2. Using a chef’s knife, slice the partially frozen pork against the grain into pieces about 1/8 inch thick. The slices will be irregularly shaped; cut them into strips about 1 inch wide (it’s fine if the strips are not uniform). Add to the seasoning paste and toss, rubbing the paste into the meat.
  3. Thread the pork onto 10- to 12-inch metal skewers, evenly dividing the meat and scrunching it together, packing it quite tightly. If some pieces are too wide, too wispy or awkwardly shaped, fold the meat or tuck in the edges as you skewer. Place on a rimmed dish, cover and refrigerate while you prepare the grill.
  4. Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute evenly over one side of the grill bed; open the bottom grill vents. Heat the grill, covered, for 5 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
  5. Place the skewers (on the hot side of the grill if using charcoal) and cook until lightly charred, about 3 minutes. Flip and continue to cook until the second sides are lightly charred, about another 3 minutes. Flip the skewers again and continue to cook, turning every couple of minutes, until well charred on both sides, about another 3 to 5 minutes. Transfer to platter and drizzle with about 1/4 cup of the nuoc cham. Serve with the pickles and lettuce leaves for wrapping and with the remaining nuoc cham for spooning on or dipping.

nuoc cham: In a small bowl, combine the fish sauce, lime juice, sugar and 6 tablespoons water. Stir until the sugar dissolves, then stir in the garlic and chilies. Cover and refrigerate up to 3 days; bring to room temperature before serving.

NOTE: Don’t be afraid to pack pork tightly onto metal skewers. This prevents overcooking. If using gas grill, make sure to allow it to heat covered for about 15 minutes before cleaning and placing skewers on grate. This helps ensure the grill is hot enough to char the pork nicely.

nutritional information

n/a
yield: 4 servings
time: 50 minutes (not counting freezer time)
source: Milk Street, July-August 2020, pp.9-10