After my fun cottage weekend I was gifted with a ton of kale. Kale isn’t something that I would normally buy so I wasn’t too sure what to do with it. Of course I could prepare it like I would spinach or some other dark, leafy green but I wanted some [...]]]>

After my fun cottage weekend I was gifted with a ton of kale. Kale isn’t something that I would normally buy so I wasn’t too sure what to do with it. Of course I could prepare it like I would spinach or some other dark, leafy green but I wanted some a bit different.  I took to the interwebs and found this recipe courtesy of Gourmet.

I’ve always had a thing for Mediterranean flavours so the combination of feta, olives and greens sounded perfect.  There was this great saltiness from the olives and feta and a nice brightness from the lemons.  As this dish is basically assembled raw, it’s in your best interest to buy good quality olives and feta.  Oh, I also added some extra garlic because 1 clove didn’t seem like it would be enough.  PLUS the dish is vegetarian… always a bonus.

This recipe is super easy and perfect for a weeknight.  It might also be a great dish for a picnic because leftovers were almost better than when the dish was first prepared.   I love recipes like that!

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Salmon is such a staple in my house and I’m forever looking for ways to jazz it up.  Every once in a while I’ll log onto Epicurious and do a search for salmon and see what strikes my fancy.  I came across this recipe for salmon with lentils and was totally [...]]]>

Salmon is such a staple in my house and I’m forever looking for ways to jazz it up.  Every once in a while I’ll log onto Epicurious and do a search for salmon and see what strikes my fancy.  I came across this recipe for salmon with lentils and was totally intrigued.  I love salmon with lentils generally but really loved the idea of adding leeks and a mustard butter.

This recipe was really simple to literally throw together.  Okay, maybe that was an overstatement since there are quite a few steps involved but they weren’t hard and a lot can be done simultaneously, which is totally a bonus.

This is also a great recipe if you’re tired of the usual rice, potato or noodle side dishes.  Plus it just feels healthy… despite the abundance of butter.

Salmon with Lentils and Mustard-Herb Butter (Saumon aux Lentilles)
For mustard-herb butter
5 tablespoons unsalted butter, softened
1 tablespoon chopped chives
1 teaspoon chopped tarragon
2 teaspoons grainy mustard
2 teaspoons fresh lemon juice

For lentils
1 cup French green lentils
4 cups water
2 medium leeks (white and pale green parts only)
1 tablespoon unsalted butter
1/2 to 1 tablespoon fresh lemon juice

For salmon
4 (6-ounce) pieces skinless salmon fillet
2 tablespoons unsalted butter

Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.

Cook lentils:
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.

While lentils cook, chop leeks, then wash.  Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.

Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.

Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.

Serve salmon, topped with remaining mustard-herb butter, over lentils.

(From Gourmet – March 2008)

Don’t you love the name of this chili?  I think that’s what drew me to it.  I was craving chili the other day and normally I would make my normal chili (blogged about here). I don’t have a strict recipe, I kind of just use my judgment and throw things into the pot.  [...]]]>

Don’t you love the name of this chili?  I think that’s what drew me to it.  I was craving chili the other day and normally I would make my normal chili (blogged about here). I don’t have a strict recipe, I kind of just use my judgment and throw things into the pot.  It works out well enough but I wanted to try something more “authentic” or traditional.  As usual my search turned to Epicurious where I found this recipe from Gourmet (RIP) circa 2003.

I knew right away that there would be some work involved.  Well I guess the recipe clearly states that there’s 1 3/4 hours of active time and 6 hours total time required.  But i was up for  task.  It wasn’t so much the heat aspect of the chili that I found interesting as the use of cubed stewing beef instead of ground beef, the use of multiple pepper varieties and the lack of veggies.  I also like recipes that require me to head to Kensington Market to source ingredients (Toronto doesn’t make it easy to find a variety of peppers just anywhere).

I made the mistake of starting this chili at around 9PM on a Sunday night.  I figured I’d cook it while watching Desperate Housewives and Brothers & Sisters and then go to bed at a decent time.  Of course I miscalculated and I ended up having to stay awake until 1AM tended the chili… NOT FUN.  If I had started this at 9AM it would have been a lot more pleasant.

The final product was meatier than I would have liked.  I even added extra beans but it was just too meaty for me.  Delicious, yes, but meaty.  I’d consider making this again with less meat and more beans.  OR maybe I’d taking the idea of making a sauce with the peppers et. al and incorporate it into my usual chili mix.  We’ll see…

Ding Dong Eight-Alarm Chili

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1/2- to 2-inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32-oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12-oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned

Accompaniments: cubed avocado; chopped white onion; shredded Cheddar; chopped fresh cilantro; sour cream

Soak ancho chiles in hot water to cover until softened, about 30 minutes. Drain well.

While chiles soak, mince 1 whole garlic clove and mash to a paste with 1/2 tablespoon salt, 1/2 tablespoon cumin, and 1/2 tablespoon chili powder. Pat beef dry and toss with spice mixture in a large bowl until coated.

Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over moderately high heat until hot but not smoking, then brown beef in 3 or 4 batches, without crowding, turning occasionally, about 5 minutes per batch (lower heat as needed; spice mixture burns easily). Transfer beef as browned to another bowl. (Do not clean pot.)

Purée anchos in a blender along with tomatoes (including juice), chipotles in adobo, cilantro, remaining 2 whole garlic cloves, and remaining 1/2 tablespoon salt until smooth.

Add enough oil to fat in pot to total 3 tablespoons, then cook onions and chopped garlic over moderate heat, stirring and scraping up brown bits from beef, until softened, 8 to 10 minutes. Add oregano, remaining tablespoon cumin, and remaining tablespoon chili powder and cook, stirring, 2 minutes. Add chile purée and 1 chopped serrano and simmer, stirring, 5 minutes. Stir in beer, water, and beef along with any juices accumulated in bowl and gently simmer, partially covered, stirring occasionally and checking often to make sure chili is not scorching, 2 hours.

Taste sauce, then add more serrano if desired and continue to simmer, partially covered, until beef is very tender and sauce is slightly thickened, 1 to 2 hours more. (If chili becomes very thick before meat is tender, thin with water as needed.)

Coarsely shred meat (still in pot) with 2 forks and cool chili completely, uncovered, then chill, covered, 1 to 2 days to allow flavors to develop.

Reheat over low heat, partially covered, stirring occasionally, until hot, about 30 minutes. Add beans (if using) and simmer, stirring, 5 minutes.

Gourmet
September 2003

A few weeks ago I was on a post-work Loblaws (supermarket) run.  I had my shopping list but I also had a shopping cart which [...]]]> First of all… the photo could have been more delicious but I was STARVING and wanted to consume the goodness right away.  No delays when I’ve got the hunger pangs!

A few weeks ago I was on a post-work Loblaws (supermarket) run.  I had my shopping list but I also had a shopping cart which spells DISASTER.  Whenever I have a cart I pick up so much random stuff.  That particular week Loblaws had ribs on sale so I picked up a rack for about $4.50 and threw it in the freezer.

This week I was CRAVING ribs so did a little digging and found this recipe from Gourmet on Epicurious and decided to run with it.  I could have gone the standard route and just used BBQ sauce but I’m generally kind of opposed to BBQ sauce because there tends to be HFCS or Glucose/Fructose in the sauce…unnecessary!

Making these ribs is kind of time consuming but worth it.  The ribs have to marinate in the dry rub for about 2 hours.  I of course didn’t read the recipe the night before and FORGOT to do this step.  When I got home from work I let them marinate for just over an hour.  Then the ribs cook in the oven for around an hour then are either finished on the grill or in the oven for another 40 minutes.  Luckily a lot of the time isn’t active so you can do some fun sides in the meantime.

I followed the recipe for the most part but substituted regular chile powder for the chipotle chile powder.  That’s it!  I loved loved LOVED these ribs.  The addition of ginger to the sauce was a great idea and gave the ribs a nice kick.  Also, as an apartment dweller the grill thing wasn’t happening so I was tickled that the recipe included directions to finish the ribs in the oven. Super helpful!

I served these with oven roasted ONTARIO corn (my fave) and some salt-roasted yukon gold potatoes.  Can I get a yum yum?  I’m seriously considering making ribs again in the next few days!

Sticky Spicy Ribs

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs

For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Whisk together brown sugar, salt, and spices in a small bowl.

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

Bring ribs to room temperature, about 30 minutes.

Put oven rack in middle position and preheat oven to 350°F.

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

Make sauce while ribs bake:
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

Grill ribs:
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

Cook’s note:
If you aren’t able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

Gourmet
May 2006

Lobsters have been on sale at various grocery stores for a few weeks.  And when I say sale I mean SALE.  We’re talking $6.99 a pound for 1 – 1.25 lb lobsters!  According to this article from the NY Times it’s because of the bad economy. Basically the lobster industry [...]]]>

Lobsters have been on sale at various grocery stores for a few weeks.  And when I say sale I mean SALE.  We’re talking $6.99 a pound for 1 – 1.25 lb lobsters!  According to this article from the NY Times it’s because of the bad economy. Basically the lobster industry has too many lobsters and people haven’t been buying so prices are going WAY down. Works for me! Now I’ve never bought a lobster before. When I have lobster it’s either steamed whole at a seafood restaurant or in a lobster roll. But when I saw the low low prices I knew that I had to take advantage of the deal.

I spent about a day going through lobster recipes. I knew I didn’t just want to eat it steamed – that’s boring. So I went to Epicurious and typed in “Lobster” and looked at many many recipes. Did I want to make a lobster macaroni and cheese? Lobster pasta? Lobster quiche? Lobster Thermidor? Maybe! I finally ended up settling on this recipe for Lobster Newburg from Gourmet circa 1991. I had never had Lobster Newburg but thought it sounded fancy and delicious.

With my recipe in hand I went to Loblaws and picked out a frisky little bugger which I promptly had the guy at the fish counter steam for me. Part of me wanted to bring home the live lobster because it had an element of the “hunt” to it but then I thought about bringing home a lobster on public transit and vetoed that idea.

This recipe was super easy to make and didn’t involve a lot of extra things to buy.  Aside from the lobster the only other thing I had to buy was some brandy.  I love meals like that!  Everything went smoothly for the most part but when it came time to whisk in my yolks they got clumpy very quickly.  I’m thinking I should have used a smaller pan and lowered the heat earlier on.  To solve the problem I added some more cream.  I think the dish came out a bit thicker than it should have but it was delicious nonetheless.

The recipe says to serve over “toast points”.  Now I have no clue what I toast point is.  I read the recipe and meant to google it but forgot to do so before heading out.  So while at the supermarket I grabbed some brioche and ciabatta and figured I’d make cute little toast rounds out of them hoping that those are what toast points are.  The brioche was espcially delicious with the lobster because the buttery goodness of the brioche really enhanced the cream sauce.

YUM

Rating: ****1/2 (out of 5)

Lobster Newburg