The new kitchen!

My kitchen is complete and although I continue to work on painting the adjoining family room, I am back in the kitchen as time allows.  

So as I (hopefully) will finish painting my family room this week and will be back to full blogging next wwwk, I wanted to share the pictures of my kitchen, because I am pretty excited!

Spaghetti with Anchovies and Bread Crumbs

I find it interesting that very quickly I know what Bo thinks of dinner.  Exclamations of joy escape when he loves something and while it isn't always an indication, if he is silent, here is a pretty good idea something is up.  SO when he was pleased to see pasta in his bowl then was silent during the feeding process, I had a feeling.  After some probing he finally said, "It isn't as good as some of your other creations."

I guess this should be a good sign, as this wasn't one of my creations.  My only personal touch was the addition of peas.  Otherwise it came directly from my new much lauded Sunset Cookbook.  Yes, I guess it was bound to happen sometime.  After all, they cant all be 10's right?

In fairness to the recipe, many factors could be in play.  The kitchen, while functional, is still in disarray and I am not at the top of my game.  Also, we had wheat pasta which probably soaked up the sauce more quickly than durum noodles would have (oh, his complaint was "too dry").  But either way, there are too many other recipes out there to give this one much thought.  But if you like anchovies and pasta, give it a try and let me know what you think!


Spaghetti with Anchovies and Bread Crumbs (Sunset Magazine)


6 salt-packed anchovies or 12 best-quality anchovy fillets in olive oil (see Notes), divided
1 pound spaghetti
1/2 cup extra-virgin olive oil
6 large garlic cloves, minced
1 or 2 small fresh or dried hot red chiles such as peperoncini or Thai, thinly sliced
2 tablespoons minced flat-leaf parsley
3/4 cup Toasted Fresh Bread Crumbs, divided (recipe below)

1. If using salt-packed anchovies, rinse them under cold water. With your fingers, pry them open along the back and lift out backbone to yield 2 fillets. Rinse fillets again to remove any fine bones; pat dry on paper towels. If using anchovy fillets in olive oil, lift out of jar or tin, leaving oil behind (no need to rinse oil-packed fillets). Finely chop 6 fillets; set aside. Cut remaining 6 fillets into 4 or 5 pieces each; set aside.

2. In an 8-qt. pot, bring 5 qts. well-salted water to a boil over high heat. Add pasta and cook, stirring occasionally, until tender to the bite, about 10 minutes.

3. Meanwhile, put olive oil, garlic, finely chopped anchovies, and chiles in a deep 12-in. frying pan (with at least 2-in. sides) or wide pot and cook over low heat, stirring, until anchovies dissolve. Stir in parsley and remaining anchovies; turn off heat.

4. When pasta is almost done, set aside 1 cup of the cooking water, then drain pasta and transfer to pan of anchovy sauce. Toss quickly until all the strands are well coated. Add some reserved cooking water if pasta seems dry. Set aside 2 tbsp. bread crumbs, then add remainder to pasta and toss again.

5. Divide pasta among 8 warm bowls and sprinkle each serving with some reserved bread crumbs. Serve immediately.


Toasted Fresh Bread Crumbs


1 4-in. length (4 oz.) of an Italian-style bread with crust, such as Pugliese
2 tablespoons extra-virgin olive oil

1. Preheat oven to 300°. Cut bread into cubes and scatter on a baking sheet in 1 layer. Bake 15 minutes, or until cubes feel dry on the outside but still moist inside.

2. When bread cubes are cool, put in a food processor and pulse into fine crumbs. Set aside 3/4 cup firmly packed bread crumbs; save remaining for future use.

3. Heat oil in a 10-in. frying pan over medium heat just until warm (not hot). Add reserved bread crumbs and stir to coat with oil. Cook, stirring constantly, until bread crumbs are evenly golden brown and crunchy, about 5 minutes.

Speedy Chicken Posole with Lime

I have not made posole for years.  Last time I made it I lived in Houston where there were very few days a year when soup made its way out of my kitchen.  But here in Nashville, where I get a few more days of winter, soup is much more frequent and I was excited to try this again. 

So, this is the first dish made in my "new" kitchen.  I say "new" as it is not yet complete.  However I have countertops and a sink so I am functional and it was tme to get to work!  Sunset cookbook was, surprise, where I got my first recipe.  Quick posole seemed the perfect things to make as we experience our 5th snowfall of the season.  Although it is quick because of the addition of canned hominy, I decided to go old school and use dried.

Bo LOVED it.  He went crazy and thought it was great.  It is spicy without being overwhelming.  The chicken and hominy dance a perfect waltz with the roasted peppers.  And true ground New Mexican chili peppers complete the dish making for a well rounded mouth full. 

Speedy Chicken Posole with Avocado and Lime (Sunset Magazine)


3 large poblano chiles (1 lb. total)
6 garlic cloves
1 large onion
2 cans (14 1/2 oz. each) white hominy
1 1/2 pounds boned, skinned chicken thighs
1/2 teaspoon kosher salt
2 teaspoons dried Mexican oregano*, divided
2 tablespoons olive oil
3 cups reduced-sodium chicken broth
3 tablespoons ground red New Mexico chiles*
Garnishes: sliced avocado, lime wedges, cilantro sprigs, and sour cream

1. Preheat broiler. When hot, broil poblanos on a baking sheet until blackened, turning as needed, about 15 minutes.

2. Meanwhile, in a food processor, whirl garlic to mince. Cut onion in chunks and pulse with garlic until chopped; set aside. Drain hominy; set aside.

3. Cut chicken into 1- to 1 1/2-in. chunks and sprinkle with salt and 1 tsp. oregano. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the chicken lightly, stirring occasionally, about 5 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining chicken.

4. Reduce heat to medium-high. Add onion mixture and remaining 1 tsp. oregano to pan and sauté until onion is softened, 3 minutes. Meanwhile, in a microwave-safe bowl, microwave broth until steaming, about 3 minutes. Add ground chiles to pan and cook, stirring, about 30 seconds.

5. Add broth, hominy, and chicken to pan. Cover and bring to a boil, then reduce heat and simmer to blend flavors, 10 minutes.

6. Remove stems, skins, and seeds from poblanos and discard; chop poblanos.

7. Stir poblanos into posole and cook 1 minute. Ladle into bowls; top with garnishes.
*Find Mexican oregano at well-stocked grocery stores, along with ground red New Mexico chiles.
 

Under Construction... a kitchen gets a facelift

 Bo bought this house 7 years ago with the intention of remodeling the kitchen. 

 The hunter green laminate and 6 inch sink needed to go.  Although it has taken 7 years for this to be a reality, I am glad it waited. 

 Because now I get to be a part of it.  In fact, he has allowed me to make most of the decisions!  So last Thursday they tore out my counter and sink.  

So with very little work surface and virtually no way to wash dishes, we are eating lots of freezer soup, sandwiches and takeout.  Therefore, Zen Kitchen is on hold for the next week. 

I will paint tomorrow.  My countertops and sink arrive Wednesday and the plumber hooks the water back up Thursday.  The backsplash, well we are still waiting for that date to be announced. 

Hopefully we will be back up and running by next Monday, January 24th!

Chocolate-Bourbon Tart

And to complete our Christmas experience, the grand finale.  Chocolate-Bourbon Tart.

Again, this was Christmas dinner, so I forgot all about health and calories and made rich foods.  The dessert was no exception.  Imagine the most intense dark chocolate experience, then butter it up and set it on a cookie crust.  There you have it!

Let me assure you, despite the richness, there were no leftovers by day three!  So on those occasions when you can throw caution to the wind and calorie-up your guests, reach for this recipe!  I guarantee they won't mind!

Chocolate-Bourbon Tart (Food and Wine magazine)

• Pastry
  1. 1 1/2 cups all-purpose flour
  2. 1/2 cup unsweetened cocoa powder
  3. 1/4 teaspoon salt
  4. 2 sticks unsalted butter, at room temperature
  5. 1/2 cup sugar
  6. 1/2 teaspoon pure vanilla extract
• Filling
  1. 12 ounces bittersweet chocolate, coarsely chopped
  2. 1/4 teaspoon salt
  3. 1/2 cup bourbon
  4. 1 cup sugar
  5. 2 sticks unsalted butter, cut into small pieces, at room temperature
  6. 5 large eggs, at room temperature

In a small bowl, sift the flour with the cocoa powder and salt. In a standing mixer fitted with the paddle attachment, beat the butter with the sugar at medium-high speed until it is well blended. Beat in the dry ingredients at low speed until just combined. Add the vanilla extract and beat just until a soft dough forms, about 5 seconds. Press the pastry into a disk, wrap in plastic and refrigerate until the dough is firm, about 1 hour. 

Preheat the oven to 350°. On a floured work surface, working quickly, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a 10-inch fluted tart pan with a removable bottom. Gently press the pastry over the bottom and up the side of the pan. Trim off any excess pastry. Refrigerate the shell for about 20 minutes, until firm. 

 

Line the pastry with foil and fill with pie weights or dried beans. Bake for about 30 minutes, until almost cooked. Remove the tart shell from the oven and let cool for 15 minutes, then gently remove the foil and weights. Return the shell to the oven and bake for about 12 minutes longer, until dry. Transfer to a wire rack and let the tart shell cool to room temperature. Just before filling, refrigerate the tart shell for a few minutes until slightly chilled.
 

Put the chocolate and salt in the bowl of the standing mixer fitted with the whisk attachment. In a small saucepan, heat the bourbon with the sugar over moderate heat, stirring a few times, just until the sugar is dissolved; try not to let the bourbon boil. Pour the warm bourbon mixture over the chocolate. Add the pieces of butter and the eggs and beat at moderate speed until the mixture is creamy and shiny.
 

Set the tart shell on a large baking sheet and pour in the filling. Bake for 35 to 40 minutes, until the filling has risen and the top is cracked in places. Transfer the tart to a rack and let it cool completely. Unmold the tart and refrigerate it overnight. Using a sharp knife, cut the tart into thin wedges and serve.

Spaghetti alla Carbonara - Christmas Dinner's Main dish

Christmas Dinner Part Two - or the main dish.  Beginning the meal with Cioppino gave me license to go crazy for the main dish - and crazy we went with the very rich Spaghetti alla Carbonara. 

Salty pancetta, loads of parmesan cheese and a sauce of creamy eggs makes carbonara an absolute treat to make and eat.  The addition of whisked eggs to the hot pasta makes a creamy sauce that tastes amazing and has a mouth feel like no other. 

For a recipe I went with the master, Marcella Hazan.  Now I'm not sure if this was a mistake on my part or if the recipe was not to my liking, but I thought there was too much pancetta in relation to the pasta and sauce.  Which is a good thing for you.  Because pancetta is pricy.  So buy less!

Amazingly, it is even better day 2 and 3 as leftovers! 

As a side note, I discovered the influence Food Network has on our culture when my 19 year old niece asked if I would be "tempering" the eggs - my novice foodie brain did not know that term when I was 19!

Spaghetti all Carbonara (More Classic Italian Cooking by Marcella Hazan)

3 tbsp. extra-virgin olive oil
4 cloves garlic, crushed
1  2/3-lb. chunk pancetta, cut into 1/2"-long strips
2/3 cup white wine
1 lb. dried spaghetti
2/3 cup finely grated parmigiano-reggiano
1/4 cup finely grated pecorino-romano
2 tbsp. finely chopped flat-leaf parsley
2 eggs
Salt and pepper

1. Heat olive oil in a large skillet over medium-high heat. Add garlic; cook until golden, about 1 minute. Remove and discard garlic.

2. Add pancetta; cook until edges are crisp, 5–6 minutes. Add white wine; simmer until thickened, 2–3 minutes. Remove from heat.

3. Bring a pot of salted water to a boil. Add spaghetti and cook until al dente. Drain, reserving 1/4 cup pasta water. In a large bowl, whisk together parmigiano-reggiano, pecorino-romano, parsley, and eggs. Slowly drizzle in reserved pasta water while whisking constantly. Add spaghetti along with reserved pancetta mixture. Season with salt and a generous amount of pepper. Toss to combine.

Classic Cioppino Seafood Stew

The time has come to was poetic about Christmas (Eve) dinner.  Even though it wasn't at my house I got to be in charge (yay) and I decided on an Italian themed meal. 

To begin, we started with Cioppino from my new passion, the Sunset Cookbook.  Rich, slightly spicy and so incredibly full of flavor we had it with crusty bread and a nice red wine. 

Despite all the ingredients, it is an easy stew to make, once the crab is cracked (and I highly recommend a 17-yr old nephew to do that work for you!)  However after that part is completed, the rest of the work comes in chopping veggies and prepping the mussels (or clams as the recipe calls for).

The tomatoes and wine simmer happily away while the shrimp and mussels release their ocean-y goodness to make a rich broth.  I recommend using fire-roasted tomatoes for at least past of the canned tomatoes to add a smoky element.  And if available, a crusty sourdough perfectly completes the meal.

Classic Cioppino  (From the The Sunset Cookbook

• 1 head fennel (3⁄4 lb.)
• 3 tbsp. olive oil
• 1 onion (1⁄2 lb.), chopped
• 2 garlic cloves, minced
• 1⁄4 cup chopped flat-leaf parsley, divided
• 3 cans (14.5 oz. each) diced tomatoes
• 2 cups dry white wine
• 1⁄3 cup tomato paste
• 1 tbsp. dried basil
• 1⁄2 tsp. each dried oregano and red chile flakes
• 1 dozen clams in shell suitable for steaming (discard any that are not closed), well scrubbed
• 2 cooked Dungeness crabs (about 2 lbs. each), cleaned and cracked
• 1 lb. large shrimp (21 to 30 per lb.), peeled and deveined
• Salt and freshly ground black pepper

1. Trim off and discard tough stalks and base of fennel head. Core and chop bulb.

2. In a 6- to 8-qt. pan over medium-high heat, stir fennel, oil, onion, garlic, and 2 tbsp. parsley until onion is limp, 8 to 10 minutes.

3. Add diced tomatoes (with their juice), wine, tomato paste, basil, oregano, and red chile flakes. Bring to a boil over high heat. Cover and simmer over low heat until flavors are well blended, about 15 minutes.

4. Add clams and crabs. Cover and bring to a boil over high heat, then reduce heat and simmer, covered, for 5 minutes (transfer any opened clams to a bowl and cover to keep warm). Stir in shrimp, cover, and simmer until clams finish popping open, shrimp turn pink, and crab is hot, 6 to 9 minutes longer; remove seafood as it finishes cooking. Discard clams that have not opened.

5. Season cioppino with salt and pepper to taste and ladle into bowls with seafood. Serve sprinkled with remaining 2 tbsp. parsley.

Chile Verde

I have a new obsession, and it is a cookbook (I know, no big shock).  I tried to resist its call, but the more my foodie friends raved, the more I knew I had to have it.  And really, I don't have anything quite like it. 

My new cookbook is The Sunset Cookbook.  Sunset Magazine, that is.  Over 100 years of California cuisine, Southwest flavor, Big Sky grilling.  After all, Sunset is the magazine of the West.  And its recipes reflect the healthy outdoor lifestyle of those who inhabit the western states.  And in case I forgot to mention, it has over 1000 recipes.  I'm in heaven!

 

So, after this gushing intro, here is the first recipe from the book.  Green Pork Chile Stew - or heaven in a bowl.  The textures and flavors are all balanced, not to hot, not to sweet, not to chunky.  And considering the ease of preparation, you could serve this to guests and they will think you spent all day all over the stove.

Green Chile Pork Stew (Chile Verde)  (The Sunset Cookbook)

• 4 lbs. boned pork shoulder (butt), fat trimmed and cut into 2-in. cubes
• 2 to 3 tbsp. vegetable oil, as needed
• 3 onions (2 lbs. total), cut into 1⁄4-in. wedges
• 5 large garlic cloves, minced
• 3 tbsp. ground cumin
• 1 can (28 oz.) peeled whole tomatoes
• 1 can (14.5 oz.) chicken broth
• 1½ lbs. Anaheim or poblano chiles (about 10), peeled (see tip below) and chopped; or 4 cans (7 oz. each) whole green chiles, drained and chopped
• 2 tbsp. chopped oregano leaves
• Salt and freshly ground black pepper
• Chopped cilantro
• Lime wedges

1. In a 6- to 8-qt. pan, combine pork with 1⁄3 cup water. Cover and cook over medium-high heat, stirring occasionally, until meat is very juicy, 15 to 20 minutes. Uncover, increase heat to high, and cook, stirring often, until liquid is evaporated and meat is browned, 20 to 30 minutes. Lift out meat and set aside.

2. Reduce heat to medium. If you have leftover rendered pork fat in the pan, discard all but 3 tbsp.; if not, add oil. Add onions, garlic, and cumin; stir and cover. Cook, stirring occasionally, until onions are soft, about 8 minutes.

3. Return meat and any accumulated juices to pan. Add tomatoes (with their juice) and broth. Break up tomatoes with a spoon. Bring almost to a boil, then reduce to a gentle simmer, cover, and cook 1 hour.

4. Stir in chiles and oregano. Cover and cook until pork is very tender when pierced and flavors are blended, about 15 minutes. Season to taste with salt and pepper. Sprinkle with cilantro and serve with lime wedges to squeeze over chile.

Quick Tip: To peel chiles, remove stems, slice in half lengthwise, then remove ribs and seeds. Lay cut side down on a cookie sheet and broil 4 to 5 in. from heat until black and blistered, 5 to 8 minutes. Let chiles cool, then peel.

Eggs Benedict the easy way

So on Thanksgiving (yes, a month ago), I decided I wanted Eggs Benedict.  Bo doesn't like hollandaise sauce and we didn't have any Canadian bacon or ham.  So I did this:

~ Used spinach in place of the meat (I prefer it this way anyway)
~ Made only a tiny amount of sauce with a great easy method (I will never go back)
~ Sprinkled crumbles of sharp bleu cheese under Bo.s egg for his "something special"

If you want to try this dish, try the sauce made this way.  It didn't lose any flavor and it was easy to have finished as the eggs were doing their final poaching in a light simmering water.   

Easy Hollandaise Sauce - (Tyler Florence)

• 5 egg yolks
• 1 lemon, juiced
• 2 tablespoons water
• Salt
• Pinch cayenne
• 1 pound hot, melted butter

Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the eggs.

Calamari Neapolitan-style

If you follow me at all you know I LOVE calamari!!  I have yet to find a preparation I'm not immensely crazy about.  This recipe is no exception.  I mean, if already love the beautiful squid, what better way to partake than simmered in red sauce, white wine, olive oil and hot pepper flakes.

Oh, and did I mention it is quick and easy to make.  Plus it is an elegant presentation perfect for company or a date night. 

Calamari Neapolitan-style (Mario Batali)

1/2 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 tablespoon hot red pepper flakes
1 cup basic tomato sauce (recipe to follow)
1/2 cup dry white wine
2 1/2 pounds calamari, cleaned, bodies cut into 1/4-inch-wide rings,tentacles left whole
1 tablespoon red wine vinegar
1/4 cup Italian parsley, chopped
Salt

In a 6-quart pot, combine 1/4 cup of the olive oil, the garlic, and red pepper flakes and cook over medium heat until the garlic is light golden brown, about 2 minutes. Add the tomato sauce and wine and bring to a boil.

Add the calamari and stir to mix well, then reduce the heat and simmer until tender, 2 to 3 minutes. Stir in the vinegar, parsley, and the remaining 1/4 cup olive oil, adjust the seasoning if necessary, and serve, or allow to cool and serve at room temperature.

Basic Tomato Sauce (Recipe courtesy Mario Batali)
4 cups

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 1/2 medium carrot, finely grated
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often.

Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ricotta Cheese Gnocchi

Gnocchi attempt #2.

Gnocchi is not the easiest dish to make - even the non-potato kind.  It is finding the perfect balance between wet and dry ingredients that will hold up to the boiling water.  And I still haven't found it.  These were a bit starchy - all part of the learning process.  They are fun to make, though, and tasted great no matter how they looked.

I added shrimp to make a full meal and we used the butter sauce as recommended.  To be honest they were too rich for a butter sauce.  Next time we will go with a light tomato based one. 

Stop being fearful  - try gnocchi!

Ricotta Cheese Gnocchi (Recipe from the New York Times)

Salt
One 15-ounce container ricotta cheese, preferably whole milk
2 eggs, lightly beaten
1 1/4 cups freshly grated Parmesan, plus more for serving
Freshly ground black pepper
3/4 to 1 cup flour
3 tablespoons unsalted butter
10 or more sage leaves.

1. Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.

2. Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.

3. When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.