Tuesday, November 25, 2014

Caldo Verde (Portuguese chorizo, potato & greens soup)

When I was a young girl, it was a special treat to go "over the hill" to Half Moon Bay, California. Back then, in the early 1960s, it was a sleepy little village, with a strong population of Portuguese fishermen. When we were done getting artichokes, or pumpkins, or spending an afternoon at the beach, my father always drove us through the Portuguese neighborhood as part of our "fun day". Their bungalows looked so exotic to us, daringly painted in lavender, periwinkle blue, salmon pink, purple, and aqua. I wish we'd taken pictures of them, because that Half Moon Bay is long gone, but this will give you an idea of what it was like:


I'm sure many of those families made caldo verde, which is the Portuguese national dish. What a perfect way to warm up after spending the day fishing out on the icy winter ocean! The traditional recipe calls for a dark green cabbage that is not available here in the United States. If you can get Portuguese cabbage, lucky you! For the rest of us, collards are the closest we'll get to this taste. Do not use the green cabbage varieties available in the US grocery stores and still call it caldo verde, or the food police will come after you: it's way too sulfurous for this.

This soup is thick and hearty with plenty of flavor and a sneaky heat that creeps up on you in a pleasant way. Perfect fuel for shoveling the snow that's coming our way this weekend, or a nice, long trail ride through the fall leaves, or even daring the Black Friday crowds. Serves 6-8. Make the whole recipe, it freezes well and is delicious as leftovers.

4+ TB EVOO, divided
12 oz Spanish style chorizo sausage, cut into thin slices.
1 med onion, finely chopped
4 large cloves garlic, minced
Kosher salt & freshly ground black pepper
Couple pinches red pepper flakes
2 lb Yukon Gold potatoes, peeled and cut into 3/4" chunks (very large bite-size)
4 c chicken broth
4 c water
1 lb collard greens, rinsed well, stems removed, and sliced whisker-thin, or as close to it as possible. See prep picture. You can use kale instead, but it is a different taste, and honestly? Kale has been so over-used the last 3-4 years, I'm tired of it. I need a break.
2 tsp white wine vinegar

If you can't find an additive-free, nitrite-free chorizo, and boy do I know how hard it can be, a Cajun-style andouille is close enough to substitute. I use Aidell's brand. I know what you're thinking. You can sub out the sausage, but not the cabbage? That's right. Trust me on the cabbage, please.

Prep all your food in advance; the greens will take the longest, so start with them. Pile up a few half-leaves, cut them in half vertically, and then pile them up and slice them. Cutting them in more and smaller bunches will give you better results than super-high piles.



Once you have everything ready, heat up 1 TB of the EVOO in a Dutch oven over medium-high heat. Brown the sausage slices. Even if the sausage is already cooked, like mine, brown them anyway for the added layer of flavor.


Remove sausage to a bowl and set aside. Reduce pot heat to medium, add another splash of EVOO if needed, and add the onion and garlic, 1.5 tsp salt, 8-10 grinds of fresh black pepper, and a couple pinches of crushed red pepper. You want to add the spices now for two reasons. One, the salt releases moisture from the onion, which will help to sweeten it. Two, the hot oil will better help release and develop more of the black and red pepper flavors before being diluted in the stock. Saute until the onions are translucent, 3-5 minutes.

Add the potatoes, broth, and water. Cover & bring to a boil; remove cover and simmer until the potatoes are just tender, about 10 minutes. Use a measuring cup to scoop 1 cup of the solids (potatoes, onion, garlic), and 1 cup of the liquid, and ladle both into a blender. Set the blender and contents aside for now.

Add the collards to the pot and simmer for 10 minutes. Re-cover the pot if needed to help bring the heat back up faster, then remove the lid again. Add the chorizo back in to the pot and simmer another 10 minutes, so all the flavors can begin to marry. Usually collards take a good 30 minutes to get nice and tender, but one of the advantages of slicing them so thin is that they cook faster. Use a fork to grab a couple of strands to make sure they're done.

Add the remaining 3 TB EVOO to the soup in the blender and puree till it's nice and smooth. Off the heat, pour the blended soup back into the pot (I ladle a little of the soup broth into the bottom of the blender to get it all), and add the vinegar. Stir to combine and taste for salt and pepper. So good.

I wish I'd checked the camera to make sure I had a sharply focused picture before the soup disappeared, but you get the idea:




Thursday, May 1, 2014

Roast Chicken with Carrots & Fennel

This changes every time I make it because I just use what I have on hand for vegetables, but this particular combination is my favorite. It's an easy prep, easy clean-up, one dish meal. Serves 4


1 pasture-raised whole chicken, all visible fat trimmed off
4-5 carrots, peeled and cut into chunks
1 yellow onion, thickly sliced
1 large shallot, thickly sliced
1 fennel bulb, cut into quarters, then each quarter into thirds (12 pieces total)
8-10 cloves garlic, smashed
1 bundle thyme, tied with twine
1 lemon, halved lengthwise
EVOO
Kosher salt & freshly ground black pepper
Paprika (mild), OR smoked paprika (warm), OR Ras-El-Hanout (hot!), OR any other spice blend you like

Preheat oven to 400*F
Use a roasting pan just big enough to hold the chicken and make one snug layer of vegetables around it. If the pan's too big, the veg will burn.

Prep the vegetables first. Put the carrots, onion, shallot, fennel, and half the garlic in the roasting pan. Coat generously with EVOO, salt & pepper. Use a pair of kitchen scissors and cut off the tops of the thyme onto the vegetables. Push to the outside of the pan to make room for the chicken. 


Rinse the chicken inside and out with cool water and pat dry. If you're lucky enough to have extra skin, leave it on! It will keep the chicken closed up and very moist. My thumb is at the edge of the breast, so you can see there's lots of extra skin on this bird.


Stuff the cavity with the thyme bundle. It will easily fit now that you've cut the tops off. Next put in the rest of the garlic and the two lemon halves, facing up, on top of the thyme. Tie it closed tightly with kitchen twine. See how that extra skin covers the opening so well?


If you have trouble tying it off tightly, try this:
1. Tie a snug half-knot around the little tail on the bottom leaving equal lengths of twine on each side
2. Make a loop around the left drumstick with the left piece of twine and pull twine to the middle
3. Repeat with the right piece of twine and right drumstick
4. Pull the ends tightly together and make a tight knot in the center

Rub the top of the chicken generously with EVOO, salt, pepper and paprika. Roast for an hour or until done. It should be 165 at the thickest part of the thigh on an instant-read thermometer. Baste the chicken and turn the veg a couple of times during the cooking process. Remove from oven, loosely tent with aluminum foil and allow it to rest for 20 minutes before carving.

While the chicken is resting, you can pour off the pan juices and skim off the extra fat. It's really good over sliced chicken!

Sunday, March 16, 2014

Calamari Noodle Salad

Jeff made this Mediterranean-influenced salad last night. It has a light, springtime feel to it, something I'm needing right about now. The buttery flavor of the fingerling potatoes adds a richness and offsets the spicy arugula. For such a simple, quick meal it looks impressive enough for guests ~ thanks, Anne Burrell! You did it again ;-). Serves 3 for a main course, 4 as a starter.


1 lb calamari, thoroughly cleaned: tubes cut into 1/4" strips, tentacles cut into bite size segments
EVOO
4 large garlic cloves, smashed
1 large pinch of crushed red pepper flakes, about 1/8 tsp
4 larger or 5 smaller fingerling potatoes, washed, unpeeled & cut crosswise into 1/4" rounds
Kosher salt
1 c dry white wine (un-oaked, aged in aluminum barrels)
1/4 cup kalamata or gaeta olives, pitted and sliced
*Possibly a squeeze of fresh lemon juice
4 c baby arugula, washed & spun dry
2 TB chopped fresh chives

Coat a 10" saute pan with EVOO, about 3 TB. Add the smashed garlic and red pepper and cook over medium heat until the garlic is golden brown but not burned, about 5-6 minutes. Remove the garlic and discard.

Add the potatoes to the oil and brown on each side, about 8-10 minutes total. Remove the potatoes and drain on paper towels.  Turn heat to medium-high. Add the calamari to the oil, season lightly with salt & cook for 1 minute until it turns opaque. As soon as that happens, add the wine and olives and cook until the wine has reduced by half, about 4 minutes. The calamari will have cooked for a total of maybe 5 minutes. You want to make sure that it's just this side of done; overcooking will turn it to rubber band consistency. Remove pan from heat immediately.

Taste the pan juices for salt and acid, but don't burn your tongue! You might need to add just a squeeze of lemon, as we did.

Use a spoon to drizzle just enough of the pan juices over the arugula to dress the salad. Add the potatoes and calamari. If you toss with your fingers instead of tongs, you'll be able to coat all the lettuce leaves & potatoes and use less dressing.

Sunday, February 16, 2014

Provençal Chicken with Olive Tapenade

This just might be my favorite chicken recipe of all. It passed our "Would you pay for this entree in a nice restaurant?" and "Would you go back and order it again?" tests with flying colors.

There's time and effort involved, but I have a few tips to make it easy and fast and it's worth it. There's a lot you can do in advance ~ in fact, you could make the entire dish in advance and reheat it just before serving, so it would be great for a dinner party or special occasion.  Serves 4


Tip #1: Breaking down a chicken takes time, especially if you haven't had a lot of practice. Do it the same day you go to the market. Cut off the back, neck, and wing tips and freeze in a ziploc bag for stock. Separate the thigh from the drumstick. Cut the breast in half down the center of the breastbone, and then cut each of these in half crosswise so you have 4 equal size pieces of breast.

Remove as much skin and fat as possible. Trimming away all the fat now will save you the tedious step of having to pour off, cool and skim the sauce just before reducing and serving, so it's worth doing. Besides, it's much healthier ;-).


Put the chicken pieces in a ziploc freezer bag and store in the refrigerator for no more than 24 hours or put in the freezer until you're ready to make this recipe. See that tiny little piece of meat in the upper left-hand corner of the photo? That came off the underside of a breast piece. Don't sweat it if this happens. Just cook it with the giblets for your pets ;-).

Tip #2: Make the tapenade in advance, even the day before. Make sure you're buying pitted olives, or you'll spend a good 45 minutes standing there wrestling with the tiny, stubborn things. A kitchen tool called a 'cherry pitter' works well on larger olives like Kalamata, not so well on the ones in this recipe.

Tip #2.5 It looks like a lot of tapenade. Maybe too much. It's not.

Tip #3: This was originally a recipe from Williams-Sonoma for a slow-cooker. You can still cook the chicken in one for 3 hours on low, but it only takes 30 minutes at a slow simmer on the stove top, and all the other browning and reducing still has to happen. You decide.

Here we go:

1 chicken cut, skinned, and trimmed of fat as shown above
EVOO
Kosher salt & freshly ground black pepper
1/2 c yellow onion, finely chopped
5 cloves garlic, finely chopped
3 bay leaves (4 if using the smaller Turkish ones)
1 tsp dried tarragon
1/2 c dry white wine
1/2 c homemade chicken stock

Olive Tapenade
1 c green olives such as Picholine or Lucques
1 c Niçoise olives
2 dried figs, chopped
2 cloves garlic, smashed and chopped
2-4 TB EVOO
1-2 TB brandy (I use Decourtet)
1 tsp grated lemon zest
1 tsp fresh rosemary, minced

Make the tapenade first. Put the olives, figs, 2 TB EVOO, lemon zest and rosemary in a food processor and pulse to a coarse texture. Put into a small serving bowl. Stir in enough additional EVOO to keep it moist but not too oily. Add 1 TB brandy, stir well and taste to see if it needs more. It will be perfect when there's just the barest hint of alcohol but it doesn't burn when you take a bite. Cover tightly with plastic wrap and set aside.

Now start the chicken. Heat 2 TB of EVOO over medium heat in a Dutch oven large enough to hold all the chicken pieces in one layer. (It's ok if you have doubled the recipe, you'll just want to move the pieces around more during the cooking process.) Dry all the chicken pieces and season with salt and pepper. Working in batches, brown about 5-6 minutes on each side, moving them gently when they're ready to turn and removing to a plate when they're done. You might need to turn the heat down a bit as the oil gets hotter.

It will be a little trickier not tearing the flesh when you don't have skin. Just be gentle but firm, don't move the pieces too soon and don't be afraid to add more EVOO if you need to. I ended up using an entire 1/4 c during the browning stage.

Remove the last batch of browned chicken. Ladle off and discard all but 2 TB EVOO. Add the onion, and cook and stir about 4-5 minutes. Add the garlic and cook another minute. Add the wine, stock, tarragon, 1/2 tsp salt and about 10-12 grinds of pepper and stir to combine everything. Put the chicken back in the pot like this and nestle the bay leaves down in the broth:


Cover and simmer on low for 25-30 minutes until the chicken is just cooked through. The tarragon will smell really strong and you might worry there's too much. There isn't. The smell is much stronger than the taste, which is perfect.

Remove the chicken to a serving platter. Turn the heat up to high and reduce the sauce to just less than half. Now taste for salt and pepper, although it probably won't need either. Pour the concentrated sauce and all the goodies over the chicken. Serve with tapenade on the side.


Saturday, February 15, 2014

Sicilian-Style Fennel with Orange and Olives

Oh my heavens you are going to love this! Williams-Sonoma did this as a slow-cooker recipe, but I think it should be made in a Dutch oven on the stove top. It took me less than an hour, refrigerator to dinner table. Jeff and I have strange dreams if we over-eat fennel (does that happen to you, or is it just us?) but this is so good, we both just went for broke. Everything comes together so perfectly: hot, sweet, citrus, tart, salt - my mouth didn't know where to go first! YUM! Serves 4


2 fennel bulbs
EVOO
1 large shallot, minced (about 1/2 c)
4 large cloves garlic, minced
1/2 tsp crushed red pepper flakes
2 TB dry white wine
1 tsp cider vinegar
1/2 c homemade chicken stock
1/2 tsp dried oregano
Kosher salt & freshly ground black pepper
1 orange
1/2 c Niçoise olives*

*If at all possible, get your olives from a deli or specialty food store. They are much more flavorful and way less salty than those in the salad bar at the grocery store. Niçoise aren't usually pitted. If this is an issue for you, use Kalamata olives instead. Just don't use the bland, sweet-ish black olives that come in a can!

Preparing your fennel:

Cut off the tops and save a little of the fronds (feathery bits) for garnish. Cut the bulb into 4ths, then halve each again for a total of 8 wedges per bulb. Use a paring knife to cut away most of the hard core in the center bottom of the bulb, but leave just a little bit so each wedge holds together. 


Heat 2 TB EVOO in a small Dutch oven or deep-sided cast-iron pan over medium heat. Saute the shallots for about 4 minutes. Add the garlic and red pepper flakes and saute another 3 minutes or so, till everything starts to soften but not turn brown. Add the wine and vinegar, stir to loosen up any bits, then add the chicken stock, oregano, a little less than 1/2 tsp salt, and about 5 or 6 grinds of pepper. Stir to combine everything and bring to a simmer.

Add your fennel wedges. Pick the pan up off the stove and swirl around to help cover the fennel with all the good stuff. Gently turn with tongs to finish coating. 


Cover tightly and simmer on low for about 40 minutes, turning the pieces gently a couple of times during the cooking process to make sure everything cooks evenly. The fennel should be soft but not mushy, kind of like the texture (but not taste!) of a rib of cooked cabbage. The sauce will have cooked down a lot, and this is why you don't want to over-salt in the beginning of the cooking process. Taste now to see if it needs more salt, pepper, or acid (a splash of wine or vinegar).

While the fennel is cooking, prep your orange. Zest it first, then use a paring knife to "supreme" it. Cut each end off. Stand it on one end and use a paring knife to cut all the skin and pith away. Then slice down both sides of each section, cutting away the orange pieces like this:


Cut each orange piece in half to make 2 "chunks". 

Now you're ready to assemble the dish. I just had to show you my "Italy" serving plate. It was a wedding present from my very dear friend Margaret H. and I think of her every time I use it. I thought it was fitting, since this is a real Sicilian dish! (Yes, I know Florence is far to the north of Sicily, but it's still Italy!


Combine the fennel, olives, orange zest and pieces in a serving dish and toss to combine, being careful not to smush the orange pieces. Garnish with bits of saved fennel frond. Remember two things as you eat: 1) your olives may have pits - don't crack a tooth on them, and 2) the fennel chunks have a little bit of core holding them together. Jeff doesn't mind eating it, I cut mine away.
Era buono pazzesco!


Tuesday, February 11, 2014

Halibut with Cabbage, Bacon and Potatoes

My husband loves cabbage but I don't. I know it's a really healthful vegetable, so I try to find new ways to make it more appealing. This worked. It so worked. Baby potatoes brown and crispy on the outside, soft and fluffy on the inside. Sweet, tender, moist fish. Cabbage braised in wine and herbs. Bacon, bacon everywhere. Serves 2-3.


1/2 to 3/4 lb halibut cut into 4 oz filets
EVOO
Kosher salt & freshly ground black pepper

1/2 small head Savoy cabbage, cored and sliced
1 bay leaf
2 sprigs thyme or about 2 tsp dried leaves
1/2 c white wine
1/2 c chicken stock

2-3 slices bacon: 2 if lean, 3 if fatty

2-ish lbs small red potatoes, larger ones cut in half
1/2 tsp thyme leaves

Optional: few sprigs fresh flat-leaf parsley

Preheat oven to 400*F

>>Everything is baked in the oven, in separate dishes at first and then combined in the end. Easy prep, easy clean-up.

Combine the cabbage, herbs, wine and stock in a medium-sized glass baking dish, like 11x7. Sprinkle lightly with salt & pepper. Cover tightly with aluminum foil. Bake for 30 minutes.


Trim all the excess fat off the bacon and put it in a toaster-oven sized broiler pan (so everything will fit in the oven). Use a rack if you have one to keep the bacon out of the rendered grease. Bake uncovered for 15-20 minutes until it's quite brown and crispy. Alternatively, you can cook it on the stovetop. Either way, once it's cooked, drain on paper towels and chop into large bite-sized pieces.

Wash the potatoes, cut the larger ones in half so they all cook evenly, toss with EVOO in a shallow roasting pan and sprinkle a bit of salt and the thyme on them.


Bake for 20 minutes, use a spatula to move and turn them over, and cut all the pieces, whether they were halved or whole, in half again. Some will be quarters and some will be halves. This way the inside surface gets brown and the potatoes will start to puff up a little, and this also helps make them creamier ;-). Return to the oven for another 10 minutes.

Last step. Combine the cooked cabbage with sauce, potatoes and bacon in a larger baking dish. Lightly coat the fish with EVOO, salt & pepper. Bake for 12 minutes or until the fish is cooked all the way through but still tender and moist.

When serving, spoon the reduced wine/stock sauce over the fish so it gets a little bit of acid. You can add the bit of parsley for color but I really didn't think it needed any more flavor.

Friday, January 31, 2014

Papaya Salsa or Salad

Oh this is so good! Papayas are one of my favorite tropical fruits. I made this to go with "jerked chicken" patties. I'm still working on the jerk seasonings, but the salsa is divine! Makes enough for a salad for 2, or salsa topping for 4.


1 large, fully ripe papaya, peeled, seeds removed and diced
1/2 jalapeno, seeds removed, minced
1/4 c red onion, very finely diced (brunoise)
1/2 red or orange bell pepper, diced the same size as the papaya
1/4 c orange juice (I used 1 navel orange)
Kosher salt
Optional: 1-2 TB chopped cilantro or parsley

If you've never worked with papaya before:
Cut both ends off. Stand it up on the cutting board and using a small, sharp paring knife, cut off the peel, including the pale flesh just under the skin. That has a firmer texture and is less sweet.  Now cut the papaya in half lengthwise and use a cereal spoon to scoop out all the seeds and the bits of white membrane. Cut each half in quarters lengthwise  - you'll have a total of 8 strips - and then dice crosswise.

Combine all the ingredients in a bowl and add a couple of pinches of kosher salt. You can add the cilantro or parsley but this is really personal preference. I could do without it myself. Ignore the lime in the photo, that's for the jerk chicken patty.

Let it sit for 10 minutes. The salt will draw out some moisture from the papaya and pepper, which then blends with the orange juice and how good does that taste? Good enough that we ate the entire bowl between the two of us and there is none left for the other patties!

Wednesday, January 8, 2014

Chicken 'Noodle' Soup

Back in their heyday, Victoria and I used to go to Brothers Deli in Burlingame, CA, for what we (and a lot of other people!) thought was the best chicken noodle matzo ball soup on the Peninsula. I still remember how they'd ladle up a bowl of soup and then add a matzo ball the size of a baseball.

Nowadays, I make my own. I'll be the first to admit that spaghetti squash is not pasta, but it's good; just different. I'm also working on a grain-free matzo ball recipe. In the meantime, this is a fast, easy, really good soup. Great for using up leftover chicken, great for the sniffles, and great for cold winter nights. Serves 3; double or triple quantities as needed.


EVOO
1/2 yellow onion, small dice (1 c)
1/2 c carrot, peeled and small dice
1/2 c celery, small dice

Kosher salt & freshly ground black pepper
5 c homemade chicken stock
If you are using grocery store stock, you definitely want to add extra and cook it down to get enough flavor. Stock makes all the difference.
2 c cooked, shredded spaghetti squash, cooking directions here
2 TB flat leaf parsley, chopped

1 chicken breast, cooked, cooled and shredded into bite size pieces

Heat about 2 TB EVOO over medium heat in a Dutch oven. Add the mirepoix, season with salt & pepper, and saute about 5 minutes to coat the veg with fat and the onion begins to soften. Add the chicken stock, 1.5 TB of the parsley and spaghetti squash, cover and bring to a boil. Reduce to a fast simmer and cook, partially covered, for 10 minutes, then cover and cook another 10 minutes.

This will cook the veg and allow the strands of squash to take on all the flavor of the stock, and also cook down the stock and concentrate the flavors more.

Add the last bit of parsley and the cooked chicken for the last 2 minutes of cooking, just enough to heat it through without overcooking the meat.

Note: You can still use regular pasta for your non-Paleo & GARD eaters.
Add the chicken stock, and then divide the soup evenly between 2 pots. Follow the recipe above for squash people. For pasta people, add a few handfuls of broken linguine to their pot, cover and fast simmer for 20 minutes. Both will be done at the same time.

Monday, January 6, 2014

The Best! Oven Roasted Breakfast Potatoes

I promise you, this is not an empty boast. As long as you don't change or omit anything, you are going to love these potatoes! I got the idea to play around with oven roasted potato recipes when I saw a Food Network star pour a melted stick of butter over her potatoes. Of course they were delicious; everything's better with a stick of butter or half a pound of cheese, and I can pour butter with the best of them ;-). The challenge I gave myself was to make the best, most unbelievable, GARD/Paleo-approved, finger-licking good potatoes ever, even better without butter or cheese.

I think I did it. I'm not even sure what the secret is, because you really taste the chewy, caramelized bits of pancetta, creamy potatoes and sweet peppers, and you don't really taste the aglione, but when you don't use plenty of the rosemary/sage/juniper berry combo, or just use rosemary & sage, it doesn't taste as good. There's something about the aglione that changes the dish that I can't put my finger on. The juniper berries? Maybe. It's a beautiful mystery.

Make lots of these. You could cut the recipe in half, but the leftovers re-heat beautifully. Serves 4-5


3 lb Idaho potatoes, peeled and cut in 3/4" cubes
12 oz yellow onion, 1" dice
8 oz red bell pepper, 1" dice
8 oz green bell pepper, 1" dice
4 medium cloves garlic, chopped (remember, the aglione has garlic, too, so don't change this quantity)
EVOO
3-4 TB aglione
Few pinches of crushed red pepper flakes
garlic powder & onion powder
mild paprika
8 oz pancetta, excess fat trimmed away and cut in small dice

>Do not substitute bacon for pancetta! The smoky flavor of the bacon will overwhelm everything else. I'm sure it would be good, but it won't taste anything like this dish.

>Do not add any salt. There's salt in the aglione and also in the pancetta, more than enough.

>Do not add more garlic, as there's some in the aglione.

>Any potato will do; just remember that Yukon Golds have a higher moisture content and won't brown as nicely.

Preheat oven to 425*F
Put 2 racks in the middle part of the oven, but with good air flow between them.

Cut up all your peppers and veg; weigh the peppers, as looks are deceiving. I ended up using 2 red peppers to 1 green to get an equal weight.


You can see my cuts aren't all mathematically precise, but this gives you an idea of their size.


Cut the pancetta in very small dice and set it aside. It won't go in the oven till halfway through the cooking time.


Combine the potatoes, peppers, onions and garlic in a large mixing bowl. Use enough olive oil to generously coat all the veg without having extra sitting in the bottom of the bowl, probably 1/4 c or so, and stir well with a big spoon. I don't use my hands because too much of the herbs and spices end up on my hands, and I want it all on the food.

Now add the aglione, red pepper (go easy on this! maybe 4 pinches total), a light dusting of garlic powder, a light dusting of onion powder, and a heavier dusting of paprika. Stir to mix well, then dust again with onion and garlic powder and paprika, to make sure everything is evenly coated.

Spread out on 2 half sheet pans. You want to make sure everything is in one layer so it all browns and cooks evenly. Roast for 10 minutes, then use a metal spatula to scrape up and stir everything around to get an even browning and so nothing burns.

Divide the pancetta and mix half with the veg on each sheet pan, tossing well to coat with oil. Return to the oven and roast another 10 minutes, then stir and scrape and toss again, and return to the oven for another 10 minutes or until everything is brown and tender.

You'll have roasted everything for a total of 30 minutes. Remember if your pans are dark, they won't need to roast as long, and you might even want to lower the oven temp to 400*.

That's it. Easy peasy. I really hope you will try this and let me know what you think.

- - - - -

P.S. I thought the leftovers would make a great frittata, but you know what? The flavors are too subtle, they get lost in the egg. It's a good frittata, and a good use of leftovers, but I honestly think the potatoes are much better just re-heated on their own.

P.P.S. Many thanks to Jennifer Boose for resizing the pictures for me. I can cook a potato but am hopeless with computers.

Sunday, January 5, 2014

Curried Lamb Pot Pie Casserole

Technically this probably doesn't qualify as a pot pie anymore, now that the pastry crust has been replaced with mashed cauliflower. It's probably just a casserole. *Sigh.* There's just nothing like tender, flaky pastry.

However, if you wanted to, you could put half the filling in a couple of ramekins topped with cauliflower for your GARD-Paleo family members. For your non-GARD eaters, put the rest of the filling in 2 ramekins topped with pastry crusts, brush with a little egg wash, a little flaked sea salt & black pepper, and bake at 425* for 45-50 minutes. Then we could still call this a pot pie. Yes? Either way, this serves about 4, and it tastes really, really, really good!

And, I'll also be the first to admit that lamb or mutton is expensive. That's why I use ground lamb instead of the traditional lamb shoulder, which costs even more. I think you could substitute ground beef for the lamb; it won't taste the same, but I bet it would still be pretty darned good. Definitely healthy and filling!


EVOO
1 lb pasture-raised ground lamb
1/2 medium onion, diced
1 rounded TB potato flour or tapioca flour
4-5 TB white wine
1 generous c butternut squash, peeled & cut in 1/2 to 3/4" dice
1 medium carrot, peeled & chopped about the same size as the squash
2 c kale, washed and finely chopped
1 tsp mild curry powder
Kosher salt & freshly ground black pepper
1/2 c whole, unsweetened coconut milk

Double the recipe for mashed cauliflower (use 2 heads of cauliflower)

Here's a picture of the veggies so you can get an idea of the quantities and cut sizes. Click on the picture for a closer look.


Heat 1.5 TB EVOO over medium heat in a Dutch oven. Brown the lamb, seasoning with salt & pepper, breaking it up into small pieces with the flat site of a wooden spoon or spatula. Add the onion and cook, stirring, till softened and translucent, about 5+ minutes. 

Ground lamb is kind of fatty, and I'm not fond of the taste, so I spoon off all the rendered fat and add in another TB of olive oil at this point. 

Add the curry powder and continue to cook and stir. You might think this isn't enough curry, but the flavor continues to build during the simmering time. 
Add the potato flour and cook for a few minutes, stirring, till it's all absorbed. 
Add the wine (I just splashed some in, the measurement is an approximation) and cook to evaporate. 

Add the kale, carrots and squash, stirring and cooking for a few minutes. 
Add the stock and coconut milk, bring to a boil, reduce to simmer, partially cover and cook about 30 minutes till the vegetables are soft and cooked through. Taste for salt & pepper. 
While the veg are cooking, make the cauliflower mash.


Pour into a 1.5 qt oven-proof casserole dish. Use a gravy ladle to spoon off any excess sauce: you don't want it all runny. Top with the mashed cauliflower and put under the broiler for a few minutes to reheat the mash and give it a little crisp and color. 

If you made this earlier in the day, reheat at 350*F for about 30 minutes or so, until it's heated through and the cauliflower is a little browned around the edges. It makes excellent leftovers, if you have any.

Mashed Cauliflower

This is surprisingly good: the secret is to let it sit for 15 minutes or so, to give the flavors time to develop, and then gently re-heat just before serving. Serves 2-3


1 head cauliflower, washed, shaken dry, and cut into florets
3 TB or so of heated, unsweetened whole coconut milk (I use Native Forest)
Kosher salt & freshly ground black pepper
Paprika
Garlic powder

Using a small paring knife, begin and the base and cut the florets off. Discard the trunk or save for another use.


Steam the florets about 15 minutes (do not boil, the cauliflower will absorb too much water!), until cooked through and very soft. Puree in a food processor using the metal blade. Add 2 TB of the coconut milk, pulse, and add more milk as needed to make a nice consistency, like mashed potatoes. Add salt, pepper, and a few shakes each of paprika and garlic powder. Resist the temptation to go overboard! Remember to blend everything thoroughly and let the flavors develop about 15 minutes, then taste again and correct seasonings.


Gently re-heat just before serving. This is great as a substitute for mashed potatoes, a vehicle for gravy, and as a topping for casseroles. It's delicious the next day as leftovers, too.

Saturday, January 4, 2014

Braised Spareribs and Potatoes

Here's another slightly altered Biba Caggiano recipe that is so rustic, you'll feel like you should be herding sheep in the Italian Alps. This will definitely stick to your ribs! Serves 3-4


3 lbs pork spareribs, all excess fat removed
2-3 TB EVOO
1/2 c finely chopped yellow onion
2 lb Idaho potato, peeled and cut into 1" cubes
3 TB finely minced fresh rosemary
2-3 TB finely chopped fresh sage leaves
1/2 c white wine
2 oz Cognac, divided (I use Decourtet, it's delicious and costs less than most)
2-3 c homemade chicken stock
Kosher salt & freshly ground black pepper

Heat 2 TB EVOO in a Dutch oven over medium heat. Brown the spareribs on both sides, adding the 3rd TB of olive oil if needed.


Remove the meat to a plate and add the onions. Stir and cook till soft and translucent, about 5 minutes. Add the herbs and cook another minute. Add the wine and reduce by half. Add just 1 oz of the Cognac. Add the potatoes and cook them in the herbs and wine, stirring and tossing so they really absorb the flavors, about 5 minutes. Add the meat back into the pot.


Add enough stock to come up about halfway around the meat.


Bring to a boil, reduce to a low simmer, partially cover, and cook about 1.5 hrs till the meat is nice and tender. Now taste for salt & pepper; you'll definitely need to add salt. Do you notice how all the flavors are there but it still seems a little bland? That's because now you need to add the last 1 oz of Cognac to wake up the sauce. Serve portions in soup plates with plenty of potato and cooking sauce.

Last but not least, a 'pastore' to get you in the mood. (Actually, he makes me want to travel more than cook, but it's the best I can do right now ;-).)


Aglione Roasted Chicken Breast

If you like rosemary roasted chicken, you'll like this unbelievably fast, easy dish. I never even knew about combining juniper berries(!) with rosemary and sage until Biba Caggiano talked about it, and now I want it on everything. This isn't really a recipe, just a roasting method, but please. Try it. For me. It's also good if you don't have the lemon or wine needed for the other recipe. If you do have them, try making that recipe, omit the garlic and fresh rosemary, and use aglione instead!! YUM!

I think any kind of greens or crunchy salad would be wonderful with this dish, but we had some leftover acorn squash that needed to be finished off. Serves 2, increase quantities as needed for more people.


2 pasture-raised chicken breasts, bone in, skin on
2 TB aglione
Freshly ground black pepper
EVOO

Optional gravy
1 rounded TB potato flour
1 c homemade chicken stock
Kosher salt & freshly ground black pepper

Preheat oven to 375*F

Rinse and pat dry the breasts. Trim off all visible fat while leaving as much skin on as possible.

Option 1: Run your finger between the skin and meat across the top of the breast and gently stuff 1 TB aglione mixed with pepper under the skin of each one. Rub the entire breast with EVOO. I should have taken a picture of this one, but I'm still getting back into the swing of blogging and taking lots of pictures as I cook.

Option 2: Rub the entire breast with EVOO and top each with 1 TB aglione and freshly ground black pepper.


Bake on a half sheet or uncovered roasting pan for 35-40 min until cooked through. Lightly tent with foil halfway through cooking so the herbs don't burn if you put them on top of the skin.

Remove to cutting board, cover lightly, and rest for 10 minutes so the juices redistribute. Make the gravy now if you're going to have one. Heat 2 TB EVOO in a medium saucepan over medium heat. Add the potato flour and whisking add in the heated chicken stock. Cook and stir till thickened; add salt & pepper to taste.

Cut the chicken off the bone, slice and serve with gravy. Oh, and mashed potatoes, if you like.




Aglione (fresh Italian seasoning blend)

Biba Caggiano, Italian chef, author and restaurateur, talks about how this is fresh seasoning blend used in the Emiglia-Romagna region of Italy, and provided this recipe in Biba's Taste of Italy. So far I've used it for roast chicken and roasted breakfast potatoes and I am in love with it! The juniper berries, which she says are optional and I say are essential, add a unique and subtle oomph.

Make up a good-sized batch as it lasts a long time in the refrigerator. Omit any ground black or crushed red pepper, so you have options when using it. I write the ingredients on the label, as well as the date I made it, so I don't have to go looking for the recipe when it's time to make more.


3 rosemary sprigs, leaves stripped, stems discarded
10 large sage leaves
1 medium-large clove garlic
1 tsp kosher salt (if you use table salt, cut this in half)
1 rounded tsp juniper berries (I bought mine at Williams-Sonoma. Keep them refrigerated so they last longer)

Finely mince everything together using a sharp chef's knife. You can double or triple the quantity as needed. Put in an airtight container and keep refrigerated.

Wednesday, September 18, 2013

Kale Chips

Everyone's got a recipe for these. The only reason I'm putting it up is because, well, I haven't been experimenting lately. I've spent almost the entire summer outside and I have nothing here to show for it. Bear with me - winter is just around the corner and I'll be back in the kitchen ;-).

And I have another admission. I eat while I read. Pretty much nonstop. And now that I can't put down an entire bag of caramels, red ropes, or potato chips, these are my replacement munchies. They aren't potatoes, or concentrated butter and sugar, but they are really tasty, crispy, crunchy, and a heckuva lot cheaper than buying a bag of them at Whole Foods!!


1 bunch kale (mine weighed 1.5# including the stems)
EVOO or coconut oil
Himalayan sea salt, or fleur de sel, or kosher salt

Preheat oven to 350*F

Fill the kitchen sink with about 2" of cold water. Immerse the leaves in the water and swish them around to get all the grit, sand and bugs off. In late summer, kale around here tends to get these tiny little red bugs, and while I don't mind sharing my kale with them, I don't want to eat them.

Strip and discard the stems. Use a salad spinner to remove excess water from the leaves, working in batches. Then put the leaves on a kitchen towel and roll and scrunch the leaves to get the rest of the water off - kind of like mashing a sleeping bag into a stuffsack.


Tear the leaves into larger bite-size pieces; if the leaf wants to fold over on itself, tear it down the middle so it can't - you want one layer of leaves only on your baking sheet. Toss the leaves with about 1-1.5 TB oil, massaging the leaves to coat them with oil and make sure it's evenly distributed.


Use a sheet of parchment paper on your baking sheet to keep the kale from sticking and help it crisp up nicely. Lay the pieces out and sprinkle with a little bit of salt. Bake for 10-11 minutes, removing while the leaves are crisp and still have color. A few will be brown, it can't be helped. Bake a couple of sheets at a time to save time; you'll have about 5 sheets total to bake.

Remove immediately and use the parchment paper to pour them into a bowl.

Monday, July 29, 2013

Avocado and Shrimp Salad

I was rootling around on the Internet looking for an avocado-shrimp recipe and not only did this one sound the best, I found the exact same recipe on several sites: it looks like Taste of Home.com first posted it in 2007. (Just wanting to give proper credit here. :-) )


The original recipe calls for cooked medium size shrimps, coarsely chopped. I used bay shrimps because I didn't have a lot of extra time and I hate cleaning shrimps. Just be sure you buy a brand like this one: wild caught, not farmed, that does NOT have "natural flavors" in the ingredients. That is nothing but glutamic acid, which causes seizures & migraines just like MSG, monosodium glutamate. The only ingredient should be shrimp!


Next, if you're using cooked, frozen shrimps, thaw them out completely in a strainer over a bowl, then dump on a clean dry dish towel and gently squeeze to make sure you get all excess water out. The dressing is not thick to begin with, so extra water will make it runny and bland-tasting.

The original recipe also calls for seasoned salt. Any brand I've seen includes either MSG or "natural flavor",  so I used kosher salt and Old Bay Seasoning. Perfect!! I also cut back the capers, it was a little too briny for my taste. If at all possible, let the shrimp salad chill for an hour to let all the flavors, especially the Old Bay,  fully develop before combining with the avocado for serving.

Ok, I will finally shut up and give you the recipe! Serves 4 if on avocado halves, or 3-4 if mixed together on lettuce.

1/2 lb cooked/thawed bay shrimps, or cooked medium shrimps, peeled and de-veined & coarsely chopped
1/2 c celery, finely diced
1/4 c yellow onion, finely diced
3 TB + 1/2 tsp GARD-Paleo mayonnaise
1 TB capers, drained
1 TB fresh parsley, finely chopped
2 tsp Dijon mustard
1.5 tsp lemon juice
3/4 tsp dried tarragon
1/4 teaspoon kosher salt

2 healthy pinches Old Bay Seasoning
6 grinds black pepper

1 or 2 medium ripe avocados, halved and pitted right before you're ready to serve

Optional: Bibb, butter or red leaf lettuce, washed & spun dry

In a medium size glass mixing bowl,  thoroughly combine everything except the avocados.  Click on the picture for a closer look at the onion and celery sizes:


Cover with plastic wrap and chill for 1 hour.  Taste again and correct seasonings.

Halve and pit the avocados. You can either spoon the shrimp salad into the avocado half (prettier presentation but messier eating), in which case you'll need two avocados, one half per person:


or scoop out and dice the avocado, gently tossing with the shrimp mixture, and mound on lettuce. We like it better this way, and one avocado is plenty: