Spring always seems rushed. It’s as if we spend months climbing a mountain called winter, and when we finally reach the peak, we’re so grateful that we run as fast as we can down the other side — past spring and directly into summer. It’s even true for the vegetables we’re attracted to — the fleeting cool weather crops that are harvested and eaten before spring has truly begun. Continue reading Poulet á l’ Estragon (Chicken Tarragon)
To be honest I lost interest in New Year’s Eve a long time ago. If memory serves me, the last New Year’s Eve I celebrated was sometime late last century. For that matter, I am not sure what year it was that I last made it to midnight.
It doesn’t mean I don’t celebrate, I do, I am just not in a rush to do so as the bell tolls. I guess I prefer to ease into it casually, like when my eyes pop open after a good night’s rest. Continue reading 5 Resolutions to Make You a Better Home Cook (+ Pot-Roasted Collard Greens )
Each year I look forward to making this recipe with the first broccoli from the fall garden. I’ll make it several times from mid-autumn to early winter. It requires but a few humble ingredients which, when combined in the soup pot, are as satisfying as knowing you have an uncommitted hundred dollar bill in your pocket.
As with many soups of few ingredients, it requires attention to detail, your best technique, as well as quality ingredients. But if you are anything like me, you find as much enjoyment in the process as the reward. Continue reading Marcella’s Broccoli and Potato Soup
It is shortly after all the present opening hullabaloo, when I look up from cutting peanut butter and jelly sandwiches in half, that I see the look on Vivian’s face. I catch a glimpse of disappointment in her eyes and it is very clearly the look of self pity caused by not getting everything she wants for Christmas.
I know exactly how she feels. I remember the first time I felt the same way. I also remember the shame I felt for being selfish and while I know which feeling is right at her young age, I am still not sure which feeling is worse.
Oddly, I guess with age I have come to have similar emotions about New Year’s.
For instance, each year when I take stock of myself in the time between Christmas and January 1st, I am always looking back in disappointment at the things I wanted to happen but didn’t, the things that went wrong, or the things that I will have to deny myself to make the coming year presumably better. It seems silly.
After all, it doesn’t take a rocket scientist to point out to me that I am a very blessed person, and really, I want for nothing. Well, I suppose I could stand to lose a few pounds, and proudly I have lost a lot this year, but a few more wouldn’t hurt. Even so, I don’t really need to deny myself. I just need to eat differently. Continue reading Karilean Borscht with Resolution
Paella to me is the ultimate one pot meal. It also is the time of year where I am not ready for a stew but want something more substantial than the usual summer fare. Paella is a great answer. Although paella is considered Spanish I think this one is more Mediterranean. I use Italian sausages but fresh chorizo would be good, the important part is that the sausage isn’t dry cured or it would just be drier in this case. I also use arborio rice, but you could use the Spanish version of this as well.
2 bell peppers
1/4 cup extra virgin olive oil
2 chicken legs, seasoned with salt and pepper
2 Italian sausages
2 chicken thighs, seasoned with salt and pepper
1 onion, julienned
1 fennel bulb, tops trimmed, core removed and sliced very thinly
1/4 cup garlic, peeled and thinly sliced
2 bay leaves
3 1/2 cups warm water
pinch of saffron, crumbled
3 Roma tomatoes, cut in half from top to bottom, and grated, large whole of a box grater, leaving the skin behind
1/4 cup dry white wine
2 cups arborio rice
1 1/2 teaspoon aleppo pepper
1 tablespoon flat leaf parsley, minced
2 tablespoons green onions, sliced into thin rings
kosher salt and fresh ground pepper
- Sometime during the day or when ever you have time, turn a gas burner to high. If you don’t have a gas burner turn your oven to broil and place a rack at the highest level you can. Char the peppers, top, bottom and all on sides. The idea is to char or blacken the skin without cooking the pepper through.
- Place the peppers into a container with a lid. Set aside for at least 20 minutes. Crumble the saffron into the warm water.
- If you roasted them properly the skins will easily peel right off with out running them under water.
- Peel, seed and core the peppers and then julienne them into thick strips.
- Preheat the oven to 400 degrees. Place a 16 inch paella pan or a 14 inch saute pan over medium high heat. Add the olive oil and once it is hot add the chicken, skin side down, and then the sausages. Brown them thoroughly and then remove them to a plate. You do not want them to cook all the way through. They will finish cooking in the oven so you just want to brown them.
- Turn the heat to medium and add the onion and fennel. Season them with healthy pinch of salt and pepper. Cook until they start to soften. Add the garlic, aleppo pepper and bay leaves, once fragrant add the white wine and grated tomatoes and cook for a minute or two letting the alcohol burn off. Add the saffron water and rice. Season again with a healthy pinch salt and pepper. Gently shake the pan to level out the rice. Place the chicken into the pan and arrange the red peppers around the chicken.
- Bring to a boil, place the pan into the oven and set the timer for 15 minutes. Cut the sausages in half. Once the timer goes off add the sausages and place the pan back into the oven. Set the timer for 10 minutes.
- Once the timer goes off remove the pan from the oven and place a clean towel over the top. Let the dish rest for five minutes, remove the towel and garnish with parsley and green onions, then serve.
Chili is great, and a favorite, but sometimes it is nice to find an alternative. This is a nice change for sure. The sourness of the tomatillos cuts the richness of the pork while still letting the pork taste rich. The other thing about the tomatillos is the juice from them thickens the broth. The whole thing comes together easily and could even be pulled off on a weeknight by the ambitious.
2 tablespoons lard
2 1/2 lbs. pork shoulder, cut into 1 inch cubes
1 cup yellow onion, small dice
1 lb. tomatillos, paper skins removed
1/4 cup coarsely chopped garlic
2 teaspoons Mexican oregano
1 tablespoon dark chile powder
1 tablespoon tomato paste
one 14.5 ounce can yellow hominy
kosher salt and fresh ground pepper
1/4 cup cilantro, chopped
toppings: more cilantro, shredded cabbage, lime wedges, red onion, sour cream and cheese
1. Preheat the broiler. Place the tomatillos onto a sheet tray with sides, they will exude lots of juice, and broil them until they are charred nicely. Remove them from the oven and turn the oven off.
2. Season the pork with salt and pepper. Heat the lard over medium high heat in a 3 1/2 quart Dutch oven and add the pork. Brown it deeply on all sides taking care not to not to burn the fond forming on the bottom of the pot and reducing the heat if necessary.
3. After the pork has browned remove it from the pot to a plate. Add the onions to the pot and saute them until they start to become tender. Add the garlic, chili powder, tomatillos with all their juice, and the tomato paste. Stir to combine and let the mix become fragrant.
4. Add the pork, and accumulated juices, back to the pot and enough water to come just to the top of the pork. Let the pozole come back to a boil and then reduce the heat to a simmer.
5. Simmer until the pork is tender, about an hour, then add the hominy and the chopped cilantro and cook another 10 minutes. Ladle into bowls and serve with additional toppings and lots of home made corn tortillas.
I don’t know why I haven’t made this lately. I developed this recipe for a fish and seafood class I used to teach at the local culinary school. It might seem bell-less and whistle-less but don’t let it fool you. It is a workhorse soup that is deeply satisfying in a working class bar sorta way. It can easily be whipped up right out of the pantry. Take note not to get carried away with the horseradish. It is subtle in the amount given, just enough to be a mysterious secret ingredient, but if you add more it takes over.
Makes 8 six ounce servings
2 eight oz. bottles Bar Harbor clam juice
2 six oz. cans Bar Harbor clams, drained, chopped and juice reserved
4 ounces bacon, diced
1 1/2 cup yellow onion, peeled and small dice
1/2 cup leek, white part only, small dice
1 cup celery, rinsed and small dice
2 teaspoons garlic, minced
1/8 heaping teaspoon celery seed
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon red pepper flakes
2 cups yukon gold potatoes, peeled and 1/2 inch dice
28 ounces Pomi brand chopped tomatoes
1/2 to 3/4 teaspoon prepared horseradish
1. Place a 3 1/2 quart heavy bottomed pot over medium heat. Add the bacon and render the fat until it is crisp tender, not crunchy.
2. Add the onion, celery and leek. Saute the vegetables until they are tender but not browned.
3. Add the garlic, celery seed, oregano, thyme and red pepper flakes. Saute until they become fragrant. A minute or so.
4. Add the clam juice and reserved juice. While you are waiting for the broth to come to a boil taste it and, depending on how salty the clam juice is, season it with salt and fresh ground black pepper.
5. Once the broth is boiling add the potatoes, bring back to a boil, then reduce the heat to a simmer. Simmer for about 15 minutes then add the tomatoes and clams, bring to a boil again then reduce the heat, taste and adjust the seasoning, then simmer until the potatoes are done, about 20 minutes.
6. Just before serving add the horseradish making sure to thoroughly stir it in.
I like to use a wok for these kinds of dishes. Besides everyone should own a good wok. By good I am not talking about those little non-stick thingies hanging from the wall at the five and dime. Those aren’t even big enough to make a half order of fried rice for a toddler.
What I am talking about is wandering down to your local restaurant supply store and heading for their wok section. They have blue carbon steel woks that are cheap, will last forever, are non-stick by nature and come in all sizes. I have seen one big enough that I could take a hot bath in it if I wanted but all we are looking for is a 16 to 18 inch wok. That is the measurement from one side of the rim to the other. It will seem huge but when you go to make fried rice for a family of four it all the sudden won’t seem big enough.
I use a wok for deep frying, making stews like this, fried rice and countless other dishes. It is the shape of the wok that makes it work so well.
In the end you can use a heavy bottomed pot, cast iron pot or enameled Dutch oven to make this. I just happen to like a wok.
I serve this with rice and peas and pot roasted collard greens. Roti is a must.
Island style curry powder:
1 tablespoon each, whole cumin, coriander, black pepper, anise seed, and brown mustard seeds
2 teaspoons whole allspice berries
1 tablespoon ground tumeric
1. Toast all the seeds and berries until fragrant in a skillet placed over medium heat. Remove them from the pan and let the spices cool.
Once cooled place everything including the turmeric into a spice grinder and grind to a fine grind.
For the curry:
peanut or canola oil
8 chicken drumsticks or thighs, skin on or off your call
2 yellow onions, about 3 1/2 cups, julienned
1 1/2 tablespoons fresh ginger, peeled and minced
1/4 cup fresh garlic, peeled, trimmed and sliced thinly
4 to 6 tablespoons curry powder
8 to 10 fingerling potatoes, peeled and chunked
6 to 8 sprigs of thyme
2 cups chicken stock
1 cup water
if you want to add heat add habanero, jalapeno or whatever diced hot pepper you want.
kosher salt and fresh ground black pepper
1. Place a wok or heavy bottomed pot over medium high heat. Add enough oil to coat the pan. Add the drumsticks or thighs and brown them on all sides. Then remove them from the pan to a plate.
2. Add the onions and more oil it needed and cook until the onions begin to soften. Add the ginger, garlic and curry powder (if you want heat add peppers now). Cook until fragrant.
3. Add the stock and water. Add the chicken back to the pot along with the potatoes and thyme. Season with salt and pepper
4. Bring the liquid to a boil and then reduce the heat to a simmer. Cover, stir now and again and simmer until tender. About 30 to 45 minutes. Taste and adjust the seasoning.
It is the time of year, at least for me, where I have remnants–odds and ends–coming from the garden. A few rebellious plants refusing to be defeated by a light frost are still putting forth small amounts of tender vegetables. The real fall plants, broccoli, cauliflower and Brussel sprouts haven’t yet committed to blooming. In my garden basket I have Silver Queen sweet corn, okra, and a few green peppers.
I make purloo, a simple but very satisfying one-pot of vegetables, rice and some sort of meat (meant more as a seasoning then an entree.)
Purloo is a dish of economy. It is a dish of diversity. It is a dish that tells many a family history simply by ingredients the cook chooses to use. It is of Low Country origin. Most likely a slave dish. It is meant to serve many and it is meant to be comforting. It is.
3/4 cup onion, small dice
1/3 cup green pepper, seeded and small dice
1/3 cup celery, small dice
1 teaspoon garlic, minced
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/2 teaspoon dried basil
2 cups okra, cut lengthwise or into stars
1 cup sweet corn, such as silver queen
2 cups smoked turkey thighs, skin removed, chopped (or ham)
1 cup short grain white rice
2 cups vegetable or chicken broth
fresh ground black pepper
1. Heat the oven to 400˚ F. Place a heavy bottomed 3 quart pot over medium heat. Add enough oil to the pot to barely coat the bottom.
2. Once the oil is hot add the onion, pepper, and celery. Season with a pinch of salt and a grind of pepper. Cook, stirring often, until the vegetables are soft but not brown.
3. Add the thyme, basil, marjoram and garlic. Saute, being careful not to brown the garlic, until they become fragrant. Add the okra, corn and turkey. Season the purloo again with salt and fresh ground pepper. Taste and adjust any seasoning necessary.
4. If the pan seems dry add a little more oil. Then add the rice and stir it around to coat the grains with the oil. Add the broth.
5. Grab the pot by the handle and give it a sharp shake so everything evens out and is distributed evenly. Bring the broth to a boil.
6. Turn off the heat, cover the pot with a lid and slide the whole thing into the oven. Immediately turn the heat to 325˚ F.
7. Set a timer for 35 minutes. At the end of thirty five minutes remove the pot from the oven, remove the lid and using a tasting spoon check the rice to see if it is done.
8. If it is not done, cover the pot and return it to the oven for 10 more minutes.
9. If the rice is tender, serve.