Want to make this!
https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken
Monday, April 13, 2020
Wednesday, March 4, 2020
Creamy Braised White Beans
Want to make this!
INGREDIENTS
• 1 tablespoon unsalted butter
• 1 head garlic, halved crosswise
• 1 cup whole milk
• 1 (15-ounce) can chickpeas, with their liquid
• 1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
• 1 thyme sprig, 2 sage leaves or 1 bay leaf
• ⅛ teaspoon ground nutmeg, allspice or garam masala
• Kosher salt and black pepper
• 4 slices crusty bread or thick toast
• Extra-virgin olive oil, for serving
• Freshly grated Parmesan, for serving
• Aleppo pepper or red-pepper flakes, for serving
PREPARATION
1. In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
2. Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
3. Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
4. If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Tip
o You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.
INGREDIENTS
• 1 tablespoon unsalted butter
• 1 head garlic, halved crosswise
• 1 cup whole milk
• 1 (15-ounce) can chickpeas, with their liquid
• 1 (15-ounce) can white beans, such as cannellini or Great Northern, drained and rinsed
• 1 thyme sprig, 2 sage leaves or 1 bay leaf
• ⅛ teaspoon ground nutmeg, allspice or garam masala
• Kosher salt and black pepper
• 4 slices crusty bread or thick toast
• Extra-virgin olive oil, for serving
• Freshly grated Parmesan, for serving
• Aleppo pepper or red-pepper flakes, for serving
PREPARATION
1. In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
2. Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don’t want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
3. Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
4. If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Tip
o You can reheat leftovers the next day over low heat; the sauce will have thickened, but the beans will still be delicious.
Thursday, February 13, 2020
Saturday, June 10, 2017
Spatchcocked lemon chicken
More or less the same as this, but without the shallots:
http://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken
Added granulated garlic in seasoning both sides. Used convection @425 for 1 hour. Some of the under-lemons started to blacken, so I covered those parts of the pan with crumpled foil. Added sliced new potatoes at the 30 minute mark until end of resting. Green beans for something green.
The lemons under the skin and under the bird made this thing amazingly good. Will make again for sure next time I do a chicken.
http://www.marthastewart.com/953786/roast-spatchcocked-lemon-chicken
Added granulated garlic in seasoning both sides. Used convection @425 for 1 hour. Some of the under-lemons started to blacken, so I covered those parts of the pan with crumpled foil. Added sliced new potatoes at the 30 minute mark until end of resting. Green beans for something green.
The lemons under the skin and under the bird made this thing amazingly good. Will make again for sure next time I do a chicken.
Saturday, May 6, 2017
Leftover sauteed chicken & orzo --> Lemon chicken soup
Made buttered orzo and sauteed chicken yesterday...
Today, I took half a carton of low-sodium chicken broth and 1 teaspoon of Better-than-bouillon chicken flavor and brought to low boil.
Added cooked orzo (~1 cup) and simmer for 5.
Added leftover chicken (~1/2 lb) and simmer for 5.
Added pinch of oregano and celery seed and juice from 1.5 lemons.
Simmer for 5.
Serve.
Tasted almost exactly like avgolemono but without the thickness you'd get from the egg. Really good for leftovers.
Today, I took half a carton of low-sodium chicken broth and 1 teaspoon of Better-than-bouillon chicken flavor and brought to low boil.
Added cooked orzo (~1 cup) and simmer for 5.
Added leftover chicken (~1/2 lb) and simmer for 5.
Added pinch of oregano and celery seed and juice from 1.5 lemons.
Simmer for 5.
Serve.
Tasted almost exactly like avgolemono but without the thickness you'd get from the egg. Really good for leftovers.
Sunday, April 30, 2017
Pork tenderloin two ways
1. Bacon-wrapped
1.5 lb pork tenderloin, seasoned with salt, pepper, garlic powder, wrapped in 1 lb bacon. Went onto a rack over a sheet pan at 400 (convection) for ~25 minutes until bacon was pretty crispy all over, then broiled for 5 minutes until quite crispy. Rest for 10.
2. Pinchos Morunos
Essentially followed this entirely, minus ground coriander, which I didn't have and subbed dried oregano added to the sauce early so it could reconstitute.
Served both with Jasmine rice and steamed broccoli.
Bacon-wrapped pork was excellent as expected, just medium.
Pinchos morunos were very nice and well-seasoned, but a bit dry. Good and different flavor for me.
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