Thursday, July 12, 2012

Coq Au Vin

  • 4 chicken breast, split in 2 to make 8 pieces
  • 1/2 cup all-purpose flour
  • 6 ounces slab bacon or pancetta, cubed
  • 1 tablespoon olive oil
  • 30 pearl onions, peeled
  • 8 ounces button mushrooms, bottom trimmed and quartered
  • 1 large onion, quartered
  • 1 stalk celery, cut into 4-6 pieces
  • 1 large carrot, cut into 4-6 pieces
  • 4 cloves garlic, crushed
  • 1 bay leaf
  • 6 sprigs fresh thyme
  • 3 cups dry red wine
  • 2 cups chicken stock
  • 2 tablespoons tomato paste
  • salt and pepper
  • 1 tablespoon parsley, chopped
  • In a plastic gallon bag, place chicken pieces and flour together. Close the bag and coat the chicken completely with flour. Remove chicken from the bag, transfer to a wire rack, shaking off the excess flour.
  • Cook the cubed slab bacon in a heavy bottomed Dutch oven over medium heat. Continue to cook until the bacon is brown and crispy, about 8-10 minutes. Transfer bacon to a bowl. Using the same pan, add 1 tablespoon of olive oil, brown the chicken on both sides. Remove chicken from the pan and set aside.
  • Pour red wine into the pan, scrapping off the brown bits from the bottom. Add onion quarters, celery, carrot, garlics, tomato paste, chicken stock, bay leaf, and thyme. Simmer and reduce the heat to low. Add chicken pieces into the pan. Cover and continue cooking until the chicken is cooked thoroughly, about 1 to 1 1/2 hours.
  • Remove chicken from the pan and set aside. Using a colander, strain the liquid and get rid of the carrots, onions, celery, garlics, bay leaf and thyme. Return the strained liquid into the same pan, cook over medium-low heat to reduce and thicken the sauce, about 20-25 minutes. 
  • Once the sauce is thickened, add bacon bits, mushrooms and pearl onions into the sauce. Cook until the vegetables are done. Season with salt and pepper. Return the chicken into the pan. Serve hot over  egg noodles, sprinkle with chopped parsley. 

Maple Glazed Roasted Carrots

  • 2 bunches young carrots, peeled and trimmed
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh thyme
  • Salt and pepper
  • Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil. In a large bowl, place carrots, olive oil, maple syrup, thyme, salt and pepper. Toss until the carrots are well coated. 
  • Line carrots in a single layer on the baking sheet. Roast in the preheated oven for 20-25 minutes (until carrots are done but still slightly firm), turning them once after 15 minutes. Transfer to plate and serve immediately.

Tuesday, July 10, 2012

Stir Fried Soba Noodles with Beef and Vegetables

  • 1/2 pound beef, thinly sliced across the grain
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 large red bell pepper, seeds removed and cut into strips
  • 4 ounces frozen green peas
  • 1 package (12 ounces) dry Soba noodles, cook as instructed on the package, drain
  • Salt and pepper
  • In a large glass bowl, mix together beef, soy sauce, cornstarch and 1 tablespoon of sesame oil until well combined. Set aside.
  • Heat 1 tablespoon of oil in a large non-stick skillet over high heat. Add beef into the skillet and cook until they're done. Transfer beef to a bowl and set aside.
  • Add another 1 tablespoon oil into the skillet, toss onion and garlic, cook until onion turns translucent and fragrant. Add bell pepper strips and frozen peas, cook until the vegetables are done but still slightly firm. Add cooked soba noodles and beef into the skillet. Season with salt and pepper, stir until well mixed. Remove skillet from the heat. Divide noodles into plates and serve hot.
Serves 4 - 6

Friday, July 6, 2012

Frisee Salad with Papaya and Candied Walnuts

  • 1 1/2 cups raw walnut, shelled
  • 1/4 cup sugar
  • 1/2 teaspoon red chile flakes
  • 2 papayas, slightly firm
  • 1 big bunch of frisee (curly endive)
  • 1 clove garlic, minced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons minced green onion
  • 1 tablespoon minced ginger
  • 1/4 cup Japanese rice vinegar, unseasoned
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons dark sesame oil
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/2 teaspoon Sriracha or Sambal Oelek
  • Preheat the oven to 350 degrees F. Bring 1 quart of water to a boil. Add the walnuts and boil for 5 minutes. Drain. Return the saucepan to the stove and add sugar, 2 tablespoons of water, and the chile flakes. Stir the nuts until all the liquid disappears. Spread the nuts on a lined baking sheet, and place it in the preheated oven. Roast for about 15 minutes, turning them over after 7 minutes. Remove from the oven and cool down. Transfer to a airtight container or plastic bag.
  • Using vegetable peeler, peel the papayas, scrape off the seeds, and cut the papayas lengthwise into a 1/4-inch thick slices. Refrigerate.
  • Cut off the bottom of frisee, wash and separate the leaves. In a small bowl, combine all of the ingredients for the dressing. Stir until well mixed.
  • On 4 salad plates, place the frisee in the center. Arrange papaya slices on top of the leaves. Stir and drizzle the dressing over the frisee and papaya. Top the salad with some candied walnuts. Serve immediately.

Note: Recipe is adapted from Hugh Carpenter and Teri Sandison's Hot Vegetables cookbook.

Monday, July 2, 2012

Spaghetti Squash with Hot Italian Sausage and Green Peas

  • 1 medium sized spaghetti squash
  • 2 cloves garlic, minced
  • 2 hot Italian sausages, casings removed
  • 1 cup frozen peas
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh oregano
  • 1/2 cup crumbled feta cheese
  • salt and pepper to taste
  • 2 tablespoon chopped fresh flat leaf Italian parsley
  • Using a small sharp knife, pierce the squash all over to prevent bursting. Cook squash in a microwave (high power) for about 8-10 minutes. Turn over the squash, and microwave again for another 8-10 minutes until the skin is slightly soft when pressed. Leave squash in the microwave to cool down slightly, about 5-10 minutes.
  • Remove squash from the microwave, place it on a large cutting board and cut it lengthwise. Remove the seeds and discard. Scrape the meat with the fork, separating the strands as you go, and place them in a large bowl. Set aside.
  • Heat the olive oil in a large skillet over medium high heat. Add garlic and cook until fragrant. Toss the sausage into the skillet, cook and stir until browned. Add frozen peas, continue cooking until the peas are cooked through. 
  • Add spaghetti squash into the skillet, then add feta cheese and chopped oregano. Season with salt and pepper. Mix all the ingredients together. Transfer to plates, sprinkle with chopped parsley, and serve hot.
Note: If you choose not to use the microwave, squash can be baked in 350 degree oven for 1 to 1- 1/2 hours.