Posts filed under 'Savory Recipes'
Searching for culinary shortcuts that do not alter quality is one of my most delicious hobbies. This lasagna from the brilliant folks at Cook’s Illustrated has been passed on to countless friends and family members. I found this dandy back in 2002. They had me at hello with "really good lasagna on the table in under 90 minutes."
Typical feedback usually includes "It is the only lasagna I will make ever again." and "It is so easy and so good."
Before I continue gushing about my lasagna love, I will admit to my adoration of the traditional lasagna process: Make the sauce. Boil the noodles. Determine the fillings. To bechamel or not to bechamel? Mothers teaching their children the family recipe for lasagna.
But the Cook’s Illustrated recipe just appealed to my contemporary, time strapped self. I have always told Marco that lasagna is a labor of love (and Marco LOVES his lasagna). Should I let him in on my little lasagna secret? I am thinking that this may fall under the tofu clause of no harm, no foul.
So for the recipe: Make a meaty sauce enriched with heavy cream. The ricotta filling is classic, no frills. Use good quality tomatoes, mozzarella and Parmesan. My noodles of choice are Barilla, the recipe only uses 12, so you will have leftover. After 45 minutes in the oven and a bit of rest time, you are done. Seriously, could not be easier.
Cook’s Illustrated Lasagna with Hearty Tomato Sauce
Serves 8 - 10.
1 Tbsp. olive oil
1 med. onion, finely chopped
6 garlic cloves, minced
1 lb. meatloaf mix (beef, veal, pork)
(or substitute 1/2 lb. beef & 1/2 lb. Italian sausage meat)
1/2 tsp salt
1/2 tsp pepper
1/4 cup heavy cream
1 (28 oz.) can tomato puree
1 (28 oz.) can diced tomatoes, drained
1 (15 oz.) container ricotta cheese
1 1/4 cups grated Parmesan
1/2 cup chopped fresh basil
1 egg, beaten
1/2 tsp salt
1/2 tsp pepper
12 no-boil lasagna noodles
1 lb. shredded mozzarella cheese
Make sauce: Over medium heat, warm the oil. When hot, add the onion and garlic, cook and stir for about 5 minutes. Add meat, salt and pepper, cook until onions are soft and the meat is just cooked through. Add cream, simmer until all the liquid absorbed, 4 minutes. Add puree and tomatoes. Stir well. Simmer for about 5 minutes.
In a small bowl, Mix ricotta, 1 cup Parmesan, basil, egg, salt and pepper until evenly blended. (I often add the basil to the sauce because Marco is a purist about his ricotta filling). Preheat the oven to 375 degrees.
Assemble lasagna: Grease a 9 x 13 pan with cooking spray. Spread 1/4 cup of sauce on bottom of the pan. Lay 3 noodles across pan (see pic above). Drop a generous Tbsp. of ricotta mixture on each noodles and spread out. Top with 1 cup mozzarella, 1 1/2 cups sauce. Repeat this process two more times. Top with last 3 noodles, remaining sauce, remaining mozzarella and Parmesan cheese.
Spray foil with cooking spray and cover lasagna. Bake for 15 minutes covered. Take foil off and bake for more 25 until the lasagna is bubbling and cheese is nicely browned.
Remove from oven and let stand at least 10 minutes before serving.
March 10th, 2010
As I write this I realize that many of our followers are not here in Colorado. But consider this post and chef Alex’s recipe as an invitation to travel without going anywhere.
One of our favorite restaurants here in Boulder is Alba. Owned by Rick Stein with executive chef Alex Feldman , Alba is one of Boulder’s best. We love their regional wine dinners, featured on the 3rd Wednesday of every month, they are the epitome of traveling vicariously.
In January, he featured the food and wine from the Campania region. One of the more unique items on the menu was an sweet eggplant budino, an Italian pudding. In March, we will experience food and wine from the Veneto.
Some highlights of Alex’s career: He started with his mentor, Chris Schlesinger at the East Coast Grill then he moved to his first Italian inspired restaurant in Waltham, MA the Tuscan Grill . He did a short stint as the Culinary Institute of America (C.I.A.) but found that what he really needed to do was move to Italy and work there. He landed a job at Il Cibreo in Florence and then at Al Cambio in Bologna.
Back in the states he worked at Babbo with Mario Battali then eventually he moved to Vail and worked at Sweet Basil. Rick offered him the job here in Boulder at Alba just over a year ago.
Earlier this fall when I started thinking about posting recipes on fish stews, I had dinner at Alba and fell in love with Alex’s Brodetto. His anchovies wrapped in sage and quickly fried are unbelievably delectable. I implored him to share the recipe with Flavorista
Wish granted!
Brodetto Recipe from Alba
Note: you can adjust the variety of seafood for whatever is freshest at your fish
market.
Serves 2
4 large “dry” scallops
6 tiger shrimp
4 oz calamari rings and tentacles
1/2 lb. mussels, scrubbed
1 large clove garlic, sliced thinly
2 Tbsp. chopped parsley
3 sprigs marjoram
pepperoncino, chopped to taste
16 canned peeled cherry tomatoes and a little juice or 1 can diced tomatoes
( Alex uses the canned tomatoes from Academia Barilla)
3 oz. dry white wine
1 cup fish stock (frozen or use clam juice)
zest of 1/2 lemon (use a microplane)
Good EVOO
Cooking oil
Salt and pepper
Heat a shallow 12" sauce pan with enough cooking oil to coat the bottom, until the
first tendrils of smoke arise.
Season the seafood with salt and pepper, and spread out into the pan.
After 30 seconds, sprinkle the garlic, herbs, and pepperoncino in the pan.
Continue cooking over medium high heat for another minute, stirring constantly.
Deglaze with 3 oz white wine, reduce until mostly evaporated, add 1 c fish stock.
Cover and simmer for 3 minutes or until the mussels have opened
Remove from heat. Mix in the zest and 2 Tbsp. EVOO, Taste, season, and serve.
March 3rd, 2010
Lollie LOVES biscuits so for Valentine’s I made a batch of these cream biscuits. This recipe has been on my "to try" list for quite a while and I am so glad I finally got around to it.
Outstanding in taste and super easy to prepare, these biscuits will make many more appearances at our table. I will note that these biscuits are best eaten warm out of the oven or toasted the next day with jam for breakfast or for afternoon tea.
Despite my very loving biscuit gesture, Lollie announced "They’re good but I like the square ones from Hannaford better." With righteous indignation, I declared "Whatever! Do you know that there are children on this planet who have never even tasted a homemade biscuit? Count your biscuit blessings child."
Classic Cream Biscuits from adapted from Beard on Bread
2 cups flour
1 Tbsp. sugar
1/2 tsp. kosher salt
1 Tbsp. baking powder
1 to 1½ cup heavy cream
1 Tbsp. butter, melted
Preheat the oven to 425 degrees. Whisk the flour, sugar, salt, and baking powder together in a medium bowl. Slowly add the cream, stirring constantly, until the dough holds together ( I used the full 1 1/2 cups)
Knead gently on a lightly floured surface for about 1 minute. Press the dough into a ½-inch thick rectangle.
Use a bench scraper or a sharp knife and cut the dough into 2-inch squares (Unless you are an exceptional presser, the end pieces will not be perfect squares). Arrange the biscuits an inch apart on an ungreased baking sheet and brush the tops with the melted butter. Alternatively, you could press the dough into a circle and cut wedges. These would be great for summer berry shortcakes.
Bake for 10 to 12 minutes, until lightly browned. Serve warm.
For a wonderful piece written on James Beard from Gourmet, click here.
February 17th, 2010
We are joining the Meatless Monday Movement. Johns Hopkins’ Bloomberg School of Public Health is behind the effort. Eating vegetarian is good for your body and good for the planet. Both of our families eat a fair amount of vegetarian meals so it seems like a perfect fit. If you are not ready to jump on board, simply give it some consideration.
Served over simple brown rice or even roasted potatoes, this is a great "meatless" dish. When planning to prepare tofu, it is essential to press the water out. This allow for maximum absorption of the marinade. Try and marinate the tofu for at least 8 hours. It can sit in the marinade for 2 days. The onions are really good grilled and served alongside.
Tofu/Marinade/Sauce
1 lb. fresh firm tofu, pressed for several hours or overnight, sliced in half then into triangles, about 1/2-inch thick
1/2 cup grapeseed oil or olive oil
8 large cloves of garlic, thinly sliced
1 tsp. ground cumin
1/2 tsp. dried oregano and basil
1 small onion, sliced into 1/2 inch rounds
1/3 lime juice (about 2 limes)
1/2 tsp. lime zest
1/3 cup clementine or tangerine juice (about 3 clementines)
1 tsp. clementine zest
1/3 cup water
1 1/2 tsp. salt
black pepper
For Garnish:
1/4 freshly chopped cilantro
1/4 freshly sliced scallions
Place your tofu onto a baking sheet lined with parchment paper. Fold some of the parchment over the top of the tofu and then place a heavy skillet or pot on top. If you have some canned beans then place them on top of the pot. This will allow a lot of the water to release from the tofu which allows for the maximum amount of marinade to penetrate.
On the same night make your marinade. Heat the oil over a medium flame. Once slightly hot, add the garlic slices and cook until you can just begin to smell the aroma. Remove from heat and allow to cool.
Whisk the zest and all the liquid together into the cooled oil and garlic. Add the herbs, salt and pepper and whisk to combine. Let sit overnight, refrigerated. The next morning, remove the weights from the tofu. Slice it in half on the diagonal and then into triangles. Slice the onion and layer the onion and tofu into a glass or non-reactive dish. Pour the marinade over making sure that all the pieces are covered. Cover and refrigerate for at least 8 hours or up to 2 days.
Remove the tofu and onion slices from the marinade. Place the marinade into a shallow saute pan and allow to reduce over medium low heat until the sauce is thick. Puree the sauce with an immersion blender stick or in a regular blender.
Grill the tofu for about 6 to 8 minutes per side. Serve with several spoonfuls of sauce on top.
FMI on Meatless Mondays click here.
February 15th, 2010
Tamarind is a tropical fruit with origins in sub-tropical Africa. It is very popular in South and Central America, India and Southeast Asia. It is revered for its unique flavor profile of being tart and sour.
Interestingly enough, especially for fruit, tamarind is actually high in calcium and B vitamins. In some cultures, it is recommended for gastric ailments and in others it is enjoyed as a beverage during hot steamy weather. It is one of the secret ingredients in Worcestershire sauce. It is wonderful in Zingy, Tangy and Fruity Chicken.
This tangy and tart dish delivers incredible pomegranate and tamarind flavor.
1/4 cup mild oil like safflower or canola for high heat cooking
6 to 8 skinless chicken thighs
1 large red onion, diced into small pieces
1 cup fresh cilantro
5 cloves of garlic
1 tsp. sweet paprika
1 tsp. spicy paprika
3 Tbsp. Tamarind paste or 2 tsp. tamarind concentrate
(Neera’s is great, otherwise it’s available at Latina and Asian markets)
1/4 Cup Pomegranate molasses diluted in 1/2 cup water or 3/4 cup Pomegrante juice
1 Tbsp. honey
1 Tbsp. fresh ginger, finely chopped
1/2 cup grapes
1 tsp each salt and freshly cracked pepper
Juice from 3 tangerines
In a large dutch oven or large stainless steel pan, heat the oil and place the thighs in and brown on each side for about 6 to 8 minutes. Remove from pan. Saute onions until soft.
In a food processor process the garlic with the cilantro. Add to the pan with the remaining ingredients and bring to a boil. Return chicken to pan and make sure to coat and submerge into the sauce. Cover and cook for about 20 minutes, turning a few times during that time. Garnish with extra chopped cilantro and fresh pomegranate seeds if you like.
February 12th, 2010
This post could also be entitled "True Confessions of a Recipe Tester." Here’s the story: Marion is a very skilled soup maker who lives in NY State; she is also a Hannaford customer and two of her recipes were featured in the January/February issue of Hannaford fresh. Her recipes came through my kitchen last summer for basic testing.
As I read through the recipes, a few culinary red flags went off. What - no olive oil? no saute? Seasoning salt is the only seasoning? No broth, only water? Hmmm…What will I do with all the leftover soup?
Well, I tip my chef’s hat to Marion. This recipe, chock full of veggies, bright with tomatoes and studded with toothsome barley, has been made three times this winter. We have enjoyed this soup in the straight vegetarian version and with pulled rotisserie chicken meat. Slices of pre-cooked chicken sausage also worked great
Everyone who has tasted this soup agrees with my evaluation. This recipe is a winner, seasoning salt and all. Marco is especially fond of this soup. As he accents his bowl with way too much grated Parmesan, he likes to exclaim "See I do eat vegetables!" I like to portion it out for quick lunches from the freezer. I might add that this soup is very budget-friendly. Skip the take-out soup and brown bag it!
Scroll all the way to the end of this post for a slow cooker preparation.
Marian’s Vegetable Barley Soup
1 (28-oz.) can crushed tomatoes
2 tomato cans of water (about 7 cups)
1 tsp. seasoning salt, more to taste
1/4 tsp. ground black pepper
4 small onions, peeled and finely chopped
6 celery stalks, finely chopped
3 large carrots, peeled, halved and sliced 1/4-inch thick
2/3 cup barley (rinsed and picked over for stones)
1 (16-oz.) pkg. frozen mixed vegetables
12-oz cooked chicken, cooked ground beef or fully cooked chicken sausage (optional)
good quality extra-virgin olive oil (optional for drizzling on finished soup)
In a large stockpot, combine tomatoes, water, seasoning salt, onions, celery, carrots, and barley. Bring to a boil over high heat. Stir well and reduce heat to low. Simmer covered, for about 1 hour. Vegetables should be tender.
Add frozen mixed vegetables, increase heat to medium, and simmer until frozen vegetables are tender, about 8 to 10 minutes. Adjust seasonings if necessary.
The soup is ready to be served at this point. If desired, add the cooked meat or poultry. This soup is thick. Thin with a little water if desired. Serve hot. For extra flavor, drizzle a very small amount of fragrant olive oil over the soup.
Adapted with Courtesy of Fresh Magazine November/December 2009
Cook’s Note: This recipe could easily be adapted for your slow cooker. Layer the carrots, onions and celery into the slow cooker. Sprinkle the barley and seasoning salt over the veggies. Add the tomatoes and 6 cups of water. Do not stir. Cover and cook on Low for 8 hours. Thaw the frozen veggies on a plate on the counter while the soup cooks. To finish the soup, stir in the thawed vegetables and meat if using. Cover and cook on high for 30 minutes or until veggies are tender and meat is warmed through. Add additional water if needed to thin out the soup. Adjust seasonings.
February 10th, 2010
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