Roasted Winter Vegetables with Shallots and Capers

Cauliflower and Brussels Sprouts-2Here’s a quick and easy way to liven up a simple dish of roasted cauliflower and brussel’s sprouts from Bi Rite Market’s Eat Good Food cookbook.  But if you enjoy the briny punch of capers, you will probably enjoy this sauce on just about any roasted veg.  I cooked these on two separate small sheets to make sure that each would be cooked properly (the cauliflower took about 5 minutes longer than the sprouts), then tossed them together on one sheet with the Caper Lemon Butter for a deliciously dressed up side dish.

Roasted Winter Vegetables with Caper Lemon Butter

Serves 6
By author margaret at The Right Recipe

Ingredients

  • Medium head cauliflower (separated into 1-inch florets)
  • 2 tablespoons olive oil
  • kosher salt
  • 1lb brussels sprouts (halved or quartered)
  • 4 tablespoons unsalted butter
  • 1/4 cup minced shallots
  • 3 tablespoons capers (rinsed and chopped)
  • 1 tablespoon fresh thyme leaves (chopped)
  • 1/2 teaspoon honey
  • 1 Large lemon (zest and juice)

Directions

1. Preheat oven to 400 degrees. Toss the cauliflower on a rimmed baking sheet with 1 tablespoon on olive oil and 1/2 teaspoon of salt. Spread into a single layer. Repeat with brussels sprouts on another baking sheet. Place both pans in the oven and roast until tender and golden. Stir once after about 10 minutes.
2. In a small saucepan over medium heat, melt the butter. Add the shallot and 1/2 teaspoon of slat. Cook, stirring occasionally, until the shallots are translucent. Add the capers and thyme and cook for 1 minute longer. Remove from the heat and stir in the honey, lemon zest and juice.
3. Drizzle the sauce on the vegetables and toss to combine. Season with more salt and lemon juice if necessary

Chocolate Sour Cream Cupcakes with Brown Butter Frosting

Chocolate Cupcakes-2If you’ve never baked with browned butter, you are in for a treat here.  It’s quite amazing how much flavor can be added to a simple buttercream just by cooking the butter until the milk solids are a toasty brown. And may I suggest that you use one of the European butters that are widely available now (i.e. Plugra, Kerrygold) to really take it over the top!

I’ve paired this wonderful frosting with a very simple cocoa based chocolate cupcake that can be thrown together with a small saucepan, a bowl and a whisk.  The flavor is mild, similar to a red velvet cake, and the crumb is tender and moist.

Its an easy bit of baking to warm the soul (and the kitchen) on this frosty day in January.

Chocolate Sour Cream Cupcakes

Serves 20-24
By author margaret at The Right Recipe

Ingredients

  • 2 sticks butter (unsalted)
  • 1/3 cup cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups cake flour
  • 1 3/4 cup sugar
  • 1 1/2 teaspoon baking soda
  • 2 Large eggs
  • 1/2 cup sour cream
  • 1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees. Line 2 12-count cupcake pans with liners.
2. In a small saucepan, combine the butter, cocoa, salt and water and cook, stirring, until melted and combined. Remove from heat and set aside.
3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.
4. Fill the cupcake pans, about 2/3 of the way full. Bake until cupcakes are set, about 10-12 minutes. (the centers will be puffed and bounce back gently when touched) Cool completely before icing.

Browned Butter Frosting

Serves enough for 24 cupcakes
By author margaret at The Right Recipe

Ingredients

  • 8 tablespoons unsalted butter (cut into pieces)
  • 8oz cream cheese (softened)
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar

Directions

1. In a small saucepan, melt the butter over medium heat and cook until the milk solids at the bottom of the pan turn a rich brown color. The butter will take on a nutty smell. Watch carefully that the butter does not actually burn. Pour into a large bowl and chill in the refrigerator until it hardens to the consistency of softened butter.
2. Beat the browned butter with an electric hand mixer at medium speed until smooth. Beat in the cream cheese and the vanilla. Slowly sift in the powdered sugar while mixing to make a spreadable frosting.

Tuscan Peppercorn Stew

Tuscan StewAnxious to work with beef short ribs more often after the success of my Best Braised BBQ Shortribs, I was happy to find this recipe in the Jan-Feb 2015 issue of Cooks Illustrated.  As I’ve come to expect from one of my favorite cooking resources, it did not disappoint.

This stew is all about the meat and sauce as the aromatics used for flavor are discarded after the long braise in the oven.  Think of it as the Italian version of Beef Bourguignon. The bottle of Chianti makes for a rich tangy sauce with warm heat and spice from the freshly cracked peppercorns.  Author Andrew Janjigian notes that an inexpensive or mid priced Chianti is just fine here ($5 – $12) no need to go pricier. Being the good southern girl that I am, I’ve served it here with creamy grits.  But polenta or mashed potatoes would also suit…or perhaps just a big green salad and a loaf of crusty Italian bread.

Comfort food for a cold winter’s night indeed.

 

Tuscan Peppercorn Stew

Serves 6-8
By author margaret at The Right Recipe

Ingredients

  • 4lb boneless beef short ribs, trimmed and cut into 2-inch pieces
  • salt
  • 1 tablespoon vegetable oil
  • 1 bottle Chianti ((750-ml))
  • 1 cup water
  • 4 shallots (peeled and halved lengthwise)
  • 2 carrots (peeled and halved lengthwise)
  • 1 head garlic (cloves separated, unpeeled and crushed)
  • 4 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon black peppercorns (cracked, plus extra for serving)
  • 1 tablespoon unflavored gelatin
  • 1 tablespoon tomato paste
  • 1 teaspoon anchovy paste
  • 2 teaspoons ground black pepper
  • 2 teaspoons corn starch

Directions

1. Toss beef and 1 1/2 teaspoons salt together in bowl and let stand at room temperature for 30 minutes. Preheat oven to 300 degrees.
2. Heat oil in large Dutch oven over medium high heat until just smoking. Add beef in a single layer (in batches if necessary) and brown on all sides. Stir in 2 cups of the wine, water, shallots, carrots, garlic, rosemary bay leaves, cracked peppercorns, gelatin, tomato paste, and anchovy paste. Bring to a simmer and cover tightly with a sheet of heavy duty aluminum foil, then the lid. Transfer to the oven and cook until beef is tender, 2 to 2 1/4 hours, stirring halfway through the cooking time.
3. Using a slotted spoon, transfer beef to bowl; cover tightly with foil and set aside. Strain sauce through fine mesh strainer into a fat separator. (if you don't have a fat separator, you can let the stock sit in the frig for a bit so the fat will rise to the top and you can remove it with a spoon) Clean the pot. Return the defatted stock to the pot, add 1 cup wine and the group black pepper and bring mixture to a boil over med-high heat. Simmer until sauce has thickened to the consistency of heavy cream, stirring occasionally, about 15 minutes.
4. Combine remaining wine and cornstarch in a small bowl, Reduce heat to med-low, return beef to pot and stir in cornstarch-wine mixture. Cover and simmer until just heated through, 5-8 minutes, Season with salt to taste. Serve with extra cracked peppercorns.

A Lovely Pumpkin Bread

pumpkin breadWhile this is nowhere near the first pumpkin bread that I have made, it is the first one that I have chosen to post and this is why…

1. Taste. These loaves have a wonderfully pumpkin flavor, just the right amount of spices and more importantly, the right amount of sweetness. I find some quick breads cloyingly sweet.  Don’t misunderstand, this bread has plenty of sugar, but the buttermilk and olive oil add complexity to the flavor so that while it is definitely a treat, you won’t feel that it is out-of-place on the breakfast table.  And the fragrant olive oil may seem strange but it works really well and no one I served this to (kids included) noticed anything other than the wonderful flavor.

2.  Texture. Pumpkin bread needs to be moist and have a tender crumb and this one does.  It also rises perfectly and cooks through the center before the edges get too dark (one of my pet peeves with some quick bread recipes)

So there you have it.  I finally found a keeper of a Pumpkin Bread recipe thanks to Tasia Malakasis and her book, Tasia’s Table, Cooking with the Artisan Cheesecake at Belle Chèvre.

A Lovely Pumpkin Bread

Serves 2 loaves
By author margaret at The Right Recipe

Ingredients

  • 3 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon cinnamon
  • 3/4 teaspoons nutmeg
  • 1/4 teaspoon ground ginger
  • 3 cups canned pure pumpkin
  • 1 cup sugar
  • 1 cup light brown sugar (packed)
  • 1 cup extra virgin olive oil
  • 4 Large eggs
  • 3/4 cups buttermilk
  • Confectioner's sugar for dusting

Directions

1. Preheat oven to 350 degrees. Grease two loaf pans with butter or nonstick spray.
2. Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl; whisk to blend. Using electric mixer, beat pure pumpkin and both sugars in large bowl until blended. Gradually beat in oil, then one egg at a time. Stir in a fourth of the dry ingredients, followed by a third of the buttermilk; repeat until dry ingredients and buttermilk are both mixed in. Divide batter among prepared pans.
3. Bake breads until tester inserted into center comes out clean, about 1 hour. Cool in pans, Sprinkle generously with confectioner's sugar. If made ahead of time, wait to sprinkle with the confectioner's sugar just before serving. Store at room temperature.

Baby Peas with Crispy Leeks and Bacon

peas with crispy leeksThere are two reasons that I return to this  delicious side dish, adapted from Food and Wine magazine, year after year for holiday meals.  First of all,  a bright green vegetable is a very welcome sight on a plate that tends to feature a lot of bland colors with  the turkey, rolls, dressing, potatoes and onions.  And secondly, although everyone loves it, I’m just not going to add fried leeks, bacon and cream to a vegetable dish unless it is a very special occasion.  But with the festive season quickly approaching, this is the perfect time to try these luxurious peas and consider adding them to your repertoire.

Note: The leeks can be fried one day ahead of time and kept in a covered container at room temperature.  If they lose their crisp, they can be reheated in a 350 degree oven for a few minutes.

Baby Peas with Crispy Leeks and Bacon

Serves 10
By author Margaret at The Right Recipe

Ingredients

  • 3 Large Leeks (white and tender green parts only, sliced into 1/4 inch rings)
  • vegetable oil for frying
  • salt and pepper
  • 6 slices bacon
  • 4 sprigs fresh thyme
  • 1 cup lower sodium chicken broth
  • 3/4 cups heavy cream
  • 3 10 ounce boxes frozen baby peas (thawed)
  • 1 teaspoon cornstarch (mixed with 1 tablespoon cold water)

Directions

1. Wash the leeks well and pat dry. In a large saucepan, heat 1/2 inch of oil over medium high heat. Reserve 1/2 cup of the leeks and add the remaining to the hot oil. Cook until golden brown, 10-12 minutes. Drain on paper towels and season with salt and pepper.
2. In a large deep skillet, cook the bacon over medium heat until golden brown. Cool on paper towels then crumble.
3. Discard about half of the bacon grease then add the remaining 1/2 cups of leeks and the thyme to the pan and and cook over medium heat until leeks are softened, about 8 minutes. Add 1/2 cup of the chicken broth and cook until reduced by half, about 7 minutes. Add the heavy cream and cook until it is reduced by half, about 5 minutes. Stir in the peas, crumbled bacon and the remaining 1/2 cup of chicken stock and bring to a boil. Discard the thyme sprigs. Season with salt and pepper. Add the cornstarch mixture and cook until the sauce is slightly thickened, 3-4 minutes. transfer the peas to a serving bowl and top with the crispy leeks.

Baked Chicken with Orzo

Baked Chicken and Orzo

There are only three casseroles with a permanent place in my recipe binder and this is one.  Growing up in a big family in small town Mississippi, I ate lots of casseroles and can’t, at the moment, remember one that I didn’t like.  So it was surprising to me that all of my children had very anti-casserole attitudes when they were young.

If I was in the mood for a “one pot meal”, I was always careful to rename it.  A simple turkey/rice combo could be advertised as Roast Turkey with Rice Pilaf and the classic chicken noodle casserole had to be called Baked Chicken with Pasta.  Sometimes this worked…and sometimes it didn’t.

But this recipe was the exception. Baked Chicken with Orzo was always a bit hit, I believe, because of the extra-large pieces of chicken breast that become melt in your mouth tender in the silky buttered tomato sauce.  Recipe adapted from Casseroles, Classic to Contempory by Nina Graybill and Maxine Rapoport.

Baked Chicken with Orzo

Serves 6
By author margaret at The Right Recipe

Ingredients

  • 28oz chopped tomatoes with their juice (I recommend San Marzano diced tomatoes in a box)
  • 1/2 tablespoon dried basil
  • 1/2 teaspoon dried oregano
  • 4 tablespoons butter
  • 2 tablespoons olive oil
  • 6 Medium boneless and skinless chicken breast halved (cut in half crosswise)
  • salt and pepper
  • 8oz orzo
  • 2 cups reduced sodium chicken broth (heated to a simmer)

Directions

1. Preheat oven to 350 degrees. In a medium sauce pan, bring the tomatoes, basil, oregano and butter to a simmer. Cook uncovered, about 20 minutes, until sauce has reduced and thickened somewhat. Meanwhile, heat the oil in a large ovenproof casserole or dutch oven. Season the chicken lightly with salt and pepper and brown it on both sides, in batches. When finished, return all of the chicken to the pot and pour the tomato sauce mixture over it. Cover and bake in the oven for 30 minutes.
2. Add orzo and 1 1/2 cups of the hot broth to the casserole and mix gently. Cover and return to oven for 30 more minutes. Check after about 20 minutes and if the mixture is beginning to look dry, add the additional 1/2 cup hot broth.
3. Check for seasonings and add salt and pepper if needed. Serve with fresh basil or parsley.

 

Baked Chicken and Orzo

Apricot Spice Cake with Brown Sugar Pecan Glaze

Apricot Spice Cake-3Here’s a great old-fashioned recipe that you will want to make right now and repeat straight through the holidays.  It is scribbled on a stained recipe card so I don’t know who deserves the credit, but it is a simple dump and stir cake that will make your kitchen smell divine.  The secret ingredient is the baby food (apricots) that combine with the spices to make a warmly flavored, tender and moist cake that is then taken over the top by a simple brown sugar pecan glaze.  Can be made ahead and never fails to bring lots of requests for the recipe.

Apricot Spice Cake with Brown Sugar Pecan Glaze

By author Margaret @The Right Recipe

Ingredients

  • 3 jars "baby food" strained apricots (you will most likely find a blend of apricots and apples these days in 3.5oz containers)
  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 2 cups self-rising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 cup pecans (finely chopped)
  • 1/2 cup butter
  • 2 tablespoons milk
  • 1/2 cup light brown sugar
  • 1/2 cup pecans (broken into pieces)

Directions

1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
2. In a large mixing bowl, beat together the strained apricots, vegetable oil and sugar. (you can use a mixer or a whisk) Add eggs and beat well. Add all the spices and the self-rising flour and stir until well combined. Add the cup of finely chopped pecans and stir well. Pour into prepared bundt pan and bake 45-65 minutes until cake has risen and springs back gently to the touch. (the baking time will depend upon the size and shape of your bundt pan so best to keep an eye on this cake the first time you make it, and make note of the cooking time.)
3. Let cake cool for 10-15 minutes then unmold onto a wire rack and let cool completely.
For the glaze
4. In a small sauce pan, melt the butter and add the brown sugar and the milk. Bring to a boil then reduce heat and simmer for 5 minutes. Add the 1/2 cup of broken pecans and remove from heat to cool a bit before drizzling it over the cooled cake.

Charred Brussel Sprouts with Pancetta and Fig

sprouts with pancetta and figElegant enough for your holiday dinner table yet quick and easy enough for a week night meal.  The small glaze of fig jam is just enough to compliment the salty pancetta, and does not make this a sweet dish.  Another excellent recipe from Brassicas, by Laura B. Russell.

Charred Brussels Sprouts with Pancetta and Fig

Serves 4
From book Brassicas, by Laura B. Russell

Ingredients

  • 3 tablespoons Olive Oil (divided)
  • 3-4oz Pancetta (diced)
  • 1 1/2lb Brussels Sprouts (trimmed and halved or quartered if large)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons fig jam
  • 1 tablespoon water
  • 1/4 teaspoon freshly ground black pepper

Directions

1. In a large frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Stir in the salt. Cook 7-10 minutes until the sprouts are tender and well browned.
2. Add the fig jam and the water and stir until the jam melts and coats the sprouts. Add the reserved pancetta and at the pepper ands stir to combine. Taste and add additional salt and pepper if needed. Serve warm.

Kale Salad with Minced Egg and Spiced Almonds

 

kale salad-3Here’s a super-food recipe to balance out the decadent Matchstick Potatoes that I gave you a few days ago.  This salad is healthy and full of flavor and texture.  You get the chew from the fresh kale, creaminess from the minced egg and a spiced crunch from the almonds.  Kale salads are ideal for times that you need a make-ahead fresh dish or something that will travel well…this will last a couple of days without wilting.  But this egg/almond combination is also good with arugula or spinach if you want a more delicate salad.

Kale Salad with Minced Egg and Spiced Almonds

Serves 4
By author Margaret Bryan French

Ingredients

  • 1 bunch kale (center ribs removed, torn into small bite sized pieces, about 8 cups)
  • 1 tablespoon finely minced red onion
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 pinch salt
  • 1 pinch pepper
  • 5 tablespoons extra virgin olive oil
  • 4 hard cooked eggs (peeled and minced)
  • 1/2 cup sliced almonds
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 teaspoon sweet smoked paprika
  • salt and pepper to taste

Directions

1. Place the prepped kale in a large mixing bowl.
2. In a small bowl, whisk together the minced onion, mustard, vinegar, salt and pepper. Add olive oil and whisk well. Pour the vinaigrette over the kale and toss thoroughly (best to toss with your hands to make sure all leaves get coated) Add the minced eggs and toss again lightly. Set aside to marinate while you toast the almonds.
3. In a small skillet, toast the almonds with the 1/2 teaspoon of olive oil and the paprika, stirring constantly until fragrant. Season with salt and pepper to taste.
4. Stir most of the spiced almonds into the kale, reserving a tablespoon or two to sprinkle over the top just before serving.

 

Crispy Parmesan and Pepper Matchstick Potatoes

Matchstick Potatoes with Parmesan and Black Pepper

If I’m going to splurge on a big plate of crispy fried anything, it’s got to be amazing, otherwise it’s not worth the calories.  And if I’m going to fry up a big batch of something in my kitchen, it’s got to be easy and quick, otherwise it’s not worth the mess.  Luckily these wonderful seasoned matchstick potatoes fit the bill on both counts.

As you may know, traditional french fries have to be fried twice, at different temperatures, to get the right combination of fluff interior and crispy exterior.  But matchstick fries are so thin that one quick trip to the hot oil is all it takes, saving lots of time and clean up.  A simple mandolin, pictured below, can shred 2 Idaho potatoes in seconds and is great for making homemade potato chips as well.

Try offering this deal to your family. “If you’ll cook the chicken (steaks, burgers, fish, fill-in-the-blank) and make a salad…. I’ll make Matchstick Potatoes”.   A little teamwork is a lot of fun!

 

Crispy Parmesan and Pepper Matchstick Potatoes

Serves 4

Ingredients

  • 2 Large Idaho Potatoes
  • vegetable oil for frying
  • salt
  • freshly ground black pepper
  • grated Parmesan cheese
  • fresh parsley (minced, optional)

Directions

1. Peel the potatoes and cut into 1/8 inch matchsticks using a mandolin or other julienne slicer. Place potatoes in a bowl of cold water to prevent discoloration.
2. Heat 2 inches of oil in a large deep skillet or other heavy pot. (I like to use my wok) While oil is heating, remove a couple of handfuls of the potatoes from the water and dry them thoroughly with paper towels. This is an important step to keep them from splattering when added to the hot oil. When the oil reached 350 degrees (you can use a thermometer or test with one piece of potato…it should sizzle immediately) fry the potatoes until golden brown. Remove to drain on paper towels. Repeat with remaining potatoes.
3. Season the potatoes with Parmesan cheese, black pepper and minced fresh parsley. Add salt to taste and serve immediately.

 

 

Always Perfect Bone-In Chicken Breasts

Always Perfect ChickenSo here’s what I know about chicken.  Smaller is easier to cook, more tender and juicer.  Free Range is tastier.  And bone-in skin-on is far better than the boneless, skinless variety.  So why have I so often used “naked” chicken breasts?  Convenience would have been my answer, had you asked.  And I have lots to marinades and cooking techniques to add flavor and texture so I can usually pull it off.

But this recipe is a game changer.  Nothing could be easier to prep or faster to cook, and if you buy decent chicken, season it ahead of time to let the flavor soak in, and use this cooking method, the results will be delicious!

If you need to make this in larger quantities, just multiply the seasoning ingredients accordingly and cook as follows:  While you are browning the skin side of the breasts stove top, put a large rimmed baking sheet in the oven to preheat.  When all the chicken is ready, place it on the hot baking sheet, skin side up and roast until done.

Note:  This chicken is Bell & Evans, from Whole Foods.  I have also used Joyce Farms and other free-range and organic birds with excellent results. Try to avoid the very large chicken breasts from the major chicken producers that are so often found in the grocery store.

Always Perfect Bone-In Chicken Breasts

Serves 4

Ingredients

  • 2 Medium garlic clove (minced)
  • 1 Large lemon (zested)
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse ground black pepper
  • 4 small chicken breast halves (bone-in, skin-on)
  • 2 tablespoons olive oil

Directions

1. On a cutting board, combine and mince together the garlic and the lemon zest. Add salt and pepper and combine well to create the seasoning mix for the chicken.
2. Place the chicken breasts, one at a time, in a gallon zip lock bag and, using a heavy cast iron skillet or a meat mallet, pound the chicken to an even 1/2 inch thickness. (This will only take a couple of good whacks and the bones will break as the breast flattens)
3. Rub the chicken on all sides with the seasoning mixture, being sure to get a little bit under the skin as well. Place seasoned chicken on a plate or tray and refrigerate uncovered for 2 hours or up to overnight.
4. Preheat oven to 400 degrees. Heat a large cast iron skillet (or other heavy oven proof skillet) over high heat. Add the olive oil. Add 2 of the chicken breasts, skin side down, and cook over high heat until golden brown. Remove from the skillet and repeat with remaining 2 chicken breasts. When they are ready, return the first 2 breasts to the pan, making sure that all 4 are skin side up now, and roast in the preheated oven for 10 minutes or until just cooked through. (Time will vary depending on size of chicken breasts, cook to 160 degrees or until juices just run clear) Let rest for 5 minutes and serve.

Carrot Salad with Miso Peanut Dressing

miso carrot saladIt occurs to me that while a handful of shredded carrots on a green salad just screams tired salad bar, a whole salad made out of sweet fresh carrots can be a jewel of a side dish. This one is especially flavorful with a miso peanut dressing, fresh cilantro and the added crunch of the salty peanuts.

Carrot Salad with Miso-Peanut Dressing

Serves 4-6
By author Margaret @ The Right Recipe

Ingredients

  • 1lb medium carrots
  • 1 red bell pepper (cut into fine julienne with a sharp knife)
  • 1 tablespoon creamy peanut butter
  • 2 tablespoons white miso paste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon soy sauce
  • 1-2 tablespoon water
  • salt and pepper to taste
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup roasted and salted peanuts (chopped)

Directions

1. Peel the carrots then shred them with a julienne peeler or adjustable blade slicer.
2. In a large mixing bowl, whisk together the peanut butter, miso paste, lemon juice, olive oil, honey, and soy sauce. Add 1-2 tablespoons warm water to make a thick yet pourable dressing. Taste and season with pepper and salt, if needed.
3. Add carrots and the red bell pepper to the dressing and toss well.
4. Top with cilantro and chopped peanuts just before serving.

Best Braised BBQ Shortribs

short ribsI’m not a master-griller, but this recipe sure makes me feel like one! These short ribs are braised indoors then grilled and glazed outdoors.  The result is a an amazingly tender interior with a wonderful crispy exterior.  Since most recipes call for browning the meat before braising, I found this method to be somewhat of a revelation.  And taking the time to chill the ribs and the braising liquid before finishing the dish makes removing the fat from both a breeze.

This is slow food, but it’s not complicated food, so give it a try next time you want to impress some barbecue fanatics. And everything except the final grilling and glazing, which takes 10-15 minutes, can be done way ahead of time.  Recipe adapted from Weber’s Smoke by Jamie Purviance.

Best BBQ Braised Shortribs

Serves 4
By author Margaret @ The Right Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 Large onion (chopped)
  • 6 cloves garlic (peeled and chopped)
  • 1 jalapeño pepper (chopped with seeds)
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin seed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 bottles lager beer
  • 1 dried bay leaf
  • 5lb beef short ribs (look for large meaty ribs)
  • 1 cup ketchup
  • 2 tablespoons molasses
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • optional: hot pepper sauce, to taste
  • 2 tablespoons olive oil for brushing ribs before grilling
  • kosher salt and black pepper for seasoning ribs before grilling

Directions

Braise the ribs
1. In a large stockpot over medium heat, heat the oil. Add the onion, garlic, and jalapeño and cook until the onion is tender, about 5 minutes, stirring occasionally. Add the oregano, cumin seed, salt, and pepper and cook until fragrant, about 30 seconds, stirring constantly. Pour in the lager and add the bay leaf. Place the ribs in the braising liquid, meaty side down, and add just enough water to cover them. Bring to a boil over high heat and then reduce the heat to low. Cover and simmer until the ribs are very tender when pierced with the tip of a knife, about 2-3 hours. (braising time will depend upon size of ribs) Transfer the ribs to a sheet pan to cool. Remove and discard any bones that may have fallen off the ribs in the liquid. Strain the braising liquid through a fine mesh strainer into a large bowl and discard the solids. Cover and refrigerate the cooled ribs and the braising liquid (separately) until chilled, about 2 hours (or overnight if you wish).
Make the sauce
2. Skim the fat from the surface of the liquid. Pour the liquid back into the stockpot (now clean) and bring to a boil over high heat. Lower the heat and simmer the liquid until reduced to ¾ cup, 1 to 1½ hours. Transfer to a medium saucepan. Stir in the ketchup, molasses, balsamic vinegar, and Worcestershire sauce. Bring to a simmer over medium heat, then reduce the heat to low, and simmer until the sauce is slightly reduced, about 5 minutes, stirring often. Remove from the heat and season with hot pepper sauce, if desired. Set aside at room temperature.
Finish the ribs
3. Remove the ribs from the refrigerator and cut off any large pieces of exterior fat; this will minimize any grill flare-ups. Brush the ribs with the oil and season evenly with the salt and pepper. Preheat the grill to medium and brush the cooking grate clean. Grill the ribs over medium heat until warmed through and the exterior is beginning to turn crispy, turning several times, about 10 minutes.

Brush the ribs generously with the sauce. Turn the heat up and continue to cook until the meat is glazed, about 5 minutes, turning occasionally. Remove from the grill and serve warm with the remaining sauce.

Quick Roman Cauliflower Saute

cauliflower saute Is it crazy that I completely stopped using Canola oil when I realized that there is no such thing as a canola plant?   (Canola = Canadian Oil Low Acid…it’s a marketing thing)  And it’s a long story that you can read about  online, but basically canola comes from a rapeseed plant that has to be bred to be lower in erucic acid so that it is safe to consume.  I’ve listened to both sides of the Canola oil argument and while I don’t believe that it is outrageously bad for you, I still haven’t gone back to it.  I like to know what I’m eating.

And I liked something, a concept, that I read in Eating Well this month.  Andrew Wilder says foods he eats have to pass the “kitchen test”, meaning that they could have been made in his own kitchen.  Not that they have to have been made in his kitchen, just that they could have been.  Simple, fresh foods that are what they say they are.

Just like this wonderfully easy and very tasty cauliflower dish from Brassicas, Cooking the World’s Healthiest Vegetables,  by Laura B. Russell.

Quick Roman Cauliflower Saute

Serves 4

Ingredients

  • 3 tablespoons olive oil
  • 1 Medium cauliflower (cored and cut into small bite-sized pieces)
  • 3 cloves garlic (minced)
  • 3/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons Parmesan cheese (grated)

Directions

1. In a large skillet, heat the oil over medium hight heat. Add the cauliflower, keeping it in one layer as much as possible. You may need to cook in two batches. Cook, stirring for about 5 minutes until florets start to brown.
2. Stir in the garlic and the salt and continue cooking until cauliflower is tender yet retains a nice bite. (If you prefer soft cauliflower you can cover the skillet and steam it for a minute or two at this point.)
3. Stir in the pepper and the Parmesan and toss to combine. Serve hot or at room temperature.

 

Spaghetti with Cherry Tomatoes and Toasted Crumbs

summer pasta-2     It’s the perfect late summer pasta dish although I can already imagine that I will be throwing this together to bring a little sunshine to a cold winter day as well.  Make the crumbs whenever you like…they keep wonderfully in a zip lock in the freezer…then put the tomato salad together an hour before you want to serve to give the flavors time to develop.  Last minute just boil the pasta, toss, toss, sprinkle, sprinkle and you’re done!

Spaghetti with Cherry Tomatoes and Toasted Crumbs

Serves 4-6

Ingredients

  • 1 loaf rustic bread
  • 1/2 cup olive oil
  • 1 shallots (peeled and minced)
  • 2 tablespoons sherry vinegar
  • 1 tablespoon red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon honey
  • 1/2 cup olive oil
  • 1lb spaghetti
  • 3-4 fresh basil leaves
  • 1/3 cup parmesan cheese (grated)

Directions

For the toasted crumbs
1. Preheat the oven to 350 degrees. Remove the crust from the bread then cut the bread into large cubes. Pulse in a food processor until crumbs are small. In a large bowl, toss the bread crumbs with the 1/2 cup olive oil and season with salt and pepper to taste. Spread on a rimmed baking sheet and bake, stirring frequently, until crumbs are golden brown. Cool and reserve.
for the cherry tomato salad
2. In a small bowl, whisk together the shallots, vinegars and honey. Add the oil slowly and whisk well. Add salt and pepper, taste and adjust seasonings if necessary. Slice the cherry tomatoes in half. Combine in a medium bowl with the vinaigrette and let rest for one hour.
for the pasta
3. Bring a large pot of water to boil and add a generous tablespoon of salt. Cook the pasta until al dente. Drain. In a large bowl, toss the pasta with the cherry tomatoes. Top with slivers of fresh basil, the toasted crumbs and grated parmesan. Serve right away so that the crumbs will stay crispy.

Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

miso dressingAlthough I love this simple combination of sweet cherry tomatoes, spicy baby arugula and nutty red quinoa, it is the wonderful miso vinaigrette that needs to be your take-away keeper recipe from this post.  Simple to whisk together, this vinaigrette will keep for several days in a jar in the fridge and is positively addictive.  I love to use it as a sauce for the veggie sushi that I pick up at Whole Foods, as a marinade for fish and seafood, or just a super tasty salad dressing.  Homemade dressings are infinitely better than the store bought variety and they only take seconds to prepare.

 

Tomato, Arugula and Quinoa Salad with Miso Vinaigrette

Serves 4-6

Ingredients

  • 3 tablespoons white miso
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons rice wine
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1-2 teaspoon light brown sugar
  • 1/2 cup extra-light olive oil (or other neutral oil)
  • 1 pint sweet cherry or grape tomatoes (halved)
  • 1 bag baby arugula
  • 1 1/2 cup red quinoa (cooked and cooled, see package instructions)

Directions

for the vinaigrette
1. Whisk first 6 ingredients together until smooth (or use your Magic Bullet or other blended). Add olive oil and blend or whisk vigorously until you have a creamy dressing.
for the salad
2. Toss salad ingredients with 1/4 cup of the miso vinaigrette and toss gently. Season to taste with salt and pepper. Store remaining vinaigrette refrigerated in a jar or other sealed container.

 

 

 

 

 

Blueberry Buckle

 

blueberry buckleThis is a great time to try this old favorite of mine..…the blueberries are big and sweet  in our stores right now and often on sale too. The recipe comes from Pure Flavor, by Kurt Beecher Dammeier. It is a wonderfully moist coffee cake….perfect for breakfast, brunch or after school snack.  Here are 5 steps you can take the night before so that serving it fresh and warm in the morning will be a breeze.

1. Make the topping and store in a zip lock bag in the frig.

2. Wash the blueberries.

3. Mix the dry ingredients together.

4. Prepare the cake pan and store in the frig.

5. Set the butter out to soften.

Otherwise, it keeps well in the frig for 2 days and can be warmed in the microwave (just a few seconds)

 

Blueberry Buckle

Serves 6-8
Meal type Breakfast, Dessert, Snack
Misc Child Friendly, Freezable, Pre-preparable
From book Adapted from Pure Flavor, by Kurt Beecher Dammeier
A wonderfully moist blueberry lemon coffee cake.

Ingredients

Topping

  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 teaspoon grated lemon zest
  • pinchsalt
  • 3 tablespoons unsalted butter

Base

  • 8 tablespoons unsalted butter (softened)
  • 3/4 cups sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 1 Large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cups milk (at room temperature)
  • 2 cups fresh blueberries

Directions

Topping
1. Combine the flour, sugar, lemon zest and salt in a small bowl. Using a fork, cut the butter until the mixture resembles coarse crumbs. Set aside.
Base
2. Use a hand held mixer or a stand mixer with the flat beater attachment. Beat the butter and sugar on medium speed until fluffy, scraping the bowl once or twice while mixing. Blend in the vanilla and lemon zest. Ad the egg and mix on medium speed to combine, scraping the bowl once.
3. In a separate bowl, combine the flour, baking powder and salt.
4. Add the milk and the flour mixture alternately to the butter mixture, beating until smooth on medium speed after each addition. Pour the batter into the prepared pan, top with blueberries and sprinkle with the topping.
5. Bake for 45 to 55 minutes, or until a toothpick comes out clean when inserted in the middle of the buckle.
6. The buckle will keep covered in the refrigerator for up to 2 days. you can also wrap it in plastic wrap and freeze it for up to one month.

 

 

 

Honey Jalapeño Chicken Tenders

Honey Jalapeno Chicken 2For summertime grilling, this is one of the easiest, quickest and tastiest recipes you will find.  It only takes 2-3 minutes per side to cook chicken tenders on a hot grill which is one reason why this marinade from The Farm, by Ian Knauer, is so great…the honey caramelizes very quickly so you get a wonderful glazed char before the chicken is overcooked. Most of the heat in a jalapeño is in the seeds so use them to control the spiciness of this dish.  I scrape out most of the seeds, letting just a random few into the marinade and that makes for chicken tenders with just a little kick, suitable for kids and adults alike.

Honey Jalapeño Chicken Tenders

Serves 6-8
Dietary Gluten Free
Meal type Appetizer, Main Dish
Occasion Barbecue
From book The Farm, by Ian Knauer
Quick and easy chicken tenders for the grill.

Ingredients

  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 tablespoons extra-virgin olive oil
  • 4 garlic cloves (minced)
  • 6 jalapeño peppers (chopped, (see note above about seeds))
  • 1 tablespoon lemon zest (finely grated)
  • 2 teaspoons kosher salt
  • 3/4 teaspoons black pepper
  • 3lb chicken tenders
  • 1/2 cup chopped fresh cilantro
  • sour cream for serving

Directions

1. Preheat the grill to high and oil the grill rack.
2. Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt and pepper. Toss the chicken in the marinade and let stand for at least 15 minutes at room temperature or cover an refrigerate for up to 2 hours.
3. Frill the chicken until well browned and cooked through, 2-3 minutes per side. Serve sprinkled with cilantro with sour cream on the side.

 

Asparagus Tartine

asparagus tartine-3A tartine is simply an open-faced sandwich and here is the perfect one for a glorious spring day.  Look for big, meaty spears with tightly closed tips that signify freshness.  Did you know that the diameter of asparagus spears relates to the maturity of the plant?  I takes 2 or 3 years before asparagus plants are well established enough, with spears big enough, to harvest.  And so I do imagine that the day the asparagus begins to nudge its way out of the soil must be one of a gardener’s favorite days!   Recipe adapted from Cicchetti, and other small Italian Plates to Share, by Lindy Wildsmith and Valentina Sforza.

Asparagus Tartine

By author margaret at The Right Recipe

Ingredients

  • 1lb asparagus
  • 4 Large eggs
  • 1 tablespoon olive oil
  • 2 tablespoons mayonaise
  • salt and pepper
  • 1 fresh, crusty baguette, cut into 1/4 inch slices
  • olive oil
  • 2 tablespoons minced fresh chives

Directions

1. Fill a large pot halfway with water and bring to a simmer. Carefully lower the eggs into the water and simmer for 12 minutes. While eggs are cooking, prepare a bowl of ice water. Remove eggs from hot water and immediately place them into the ice bath to cool. Meanwhile, trim the asparagus, bring the water in the pot to a boil, add the asparagus and cook until just tender, about 5 minutes, depending on the size of the spears. Remove the eggs from the ice bath and add more ice so that you can chill the asparagus just as soon as it is ready.
2. Peel the eggs then chop finely. When the asparagus is cooled, remove from the ice bath and cut the tips and set them aside to use as the garnish. Chop the rest of the spears and add to the chopped eggs. Add the olive oil and mayonnaise and gently stir to combine. Season well with salt and pepper to taste.
3. Brush the bread slices with olive oil, toast lightly and let cool. Spread each tartine with some of the egg salad, top with the reserved asparagus tips then sprinkle with chives. (The number of servings that this recipe will produce varies greatly based upon the size of the bread you use. You can make around 30 small appetizer servings with a skinny baguette or 6 lunch-sized portions with a larger Italian bread such as the one I used in the photo. Just be sure to save enough asparagus tips to finish your dish.)

Zesty Artichoke and Palm Salad with Cannellini

Artichoke and Palm SaladTwo hearts are better than one in this delicious marinated salad.  Hearts of Palm and Artichoke Hearts are the perfect compliment to creamy Cannellini Beans drenched in an Italian Style Vinaigrette.  It’s a super make-ahead and/or take-along salad since it keeps well in the frig for a couple of days and is especially good with grilled chicken, beef or seafood.  Toss in some fresh spinach or arugula just before serving if you want to turn this into a vegetarian main course.

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1/4 cup white balsamic vinegar

1 tablespoon whole grain Dijon mustard

1 teaspoon honey

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

salt and pepper to taste

1 can artichoke hearts in water, drained and quartered

1 jar hearts of palm, drained and sliced

1 can cannellini beans, drained and rinsed

1/2 medium red onion, sliced thinly

In a small bowl, whisk together first six ingredients to make the vinaigrette.  Set aside.  In a medium bowl, gently toss together the artichoke hearts, hearts of palm, cannellini beans and red onion.  Re whisk the vinaigrette and pour over the salad.  Toss to combine and season with salt and pepper if needed.  Cover and let marinate in the refrigerator for at least one hour.  Let the salad sit at room temperature for 15-20 minutes before serving for best flavor. Serves 6-8 as a side dish and 4 as a vegetarian main course.

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