Penne with Sausage, Cherry Tomatoes, White Beans, and Olives
Serves 6-8
16 ounces penne
Table salt and ground black pepper
2 pint cherry tomatoes, halved
2 can cannellini beans, rinsed
1 cup chopped pitted kalamata olives
1 cup minced fresh basil
1 cup grated Parmesan cheese
4 tablespoons extra-virgin olive oil
Fresh lemon juice (1)
Cook and slice the sausage.
Cook the pasta, reserving some water.
Add the pasta water to the sliced sausage and cook the beans, and later the tomatoes.
Add olives and basil and serve.
Thursday, December 25, 2008
Here I Make a Gigantic Hot Dog
Pork Roasted like a Gigantic Hot Dog
Serves 4
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork larger pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Serves 4
2 teaspoons fresh chopped sage
2 teaspoons fresh chopped rosemary
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/4 teaspoon fennel pollen
4 tablespoons extra virgin olive oil
1 pork larger pork tenderloin, trimmed
1 loaf crusty baguette
On a work surface, mince the sage, rosemary, pepper, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and fennel pollen together.
Heat a frying pan over medium high heat. Add 1 tablespoon of the oil. Cook the pork, turning occasionally, until golden on all sides, 8 to 10 minutes. Roll the pork in the herb mixture and set aside. Cut the baguette in half the long way and scoop out the soft insides. Brush the inside of the baguette with the remaining 3 tablespoons olive oil. Place the pork on the inside of the baguette so that the pork is completely enclosed. Trim off the excess ends of the bread. Tie, at 1 to 2-inch intervals, with kitchen string.
Preheat an oven to 375°F. Place the pork on a baking sheet and roast until done, 155 to 160°F when an instant read thermometer is inserted into the thickest part, 25 to 35 minutes.
Remove from the oven, let rest 10 minutes. Remove the strings and cut into slices. Serve.
Roasted Chicken with Potatoes and Kale
Roasted Chicken with Potatoes and Kale
Serves 6
1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon
Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.
Serves 6
1 bunch Kale
1 1/2 pounds medium Yukon Gold potatoes, chunked
1 fennel, chunked
1 medium onion, thinly sliced
extra-virgin olive oil
Salt and freshly ground pepper
About 5 lbs whole chicken thighs (~10)
paprika
Juice of 1 lemon
Directions
Preheat the oven to 450°. Use either one huge roasting pan or two 9x13 pans. Toss the kale fennel and potatoes together with salt pepper and oil, in batches if necessary. Make them into a bed for the chicken.
Season the chicken well with salt pepper and paprika, and evenly distribute on top of the vegetables.
Cover with foil, and roast 20 minutes. Uncover and roast another 30 minutes, until chicken is done. Finish with lemon juice.
Braised Chicken with Mushrooms and Star Anise
Braised Chicken with Mushrooms and Star Anise
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Serves 6-8
1 tablespoon peanut oil
6-8 chicken thighs with skin and bones
10 ounces fresh mushrooms, sliced or quartered
2 cups chopped green onions
2 tablespoons minced garlic
1 tablespoon minced peeled fresh ginger
2 14 1/2-ounce cans low-salt chicken broth
1/2 cup hoisin sauce
4 whole star anise
1 smaller head napa cabbage, sliced
1 tablespoon sriracha
In a very large pot, brown the chicken and remove. Add mushrooms, 1.5c scallions, garlic and ginger. Cook for about 5 minutes. Add back the chicken, along with everything else down to the star anise.
Cook 20 minutes, or until chicken is falling apart.
Remove the chicken and de-bone. Cut into strips. Boil the rest of the pot's contents another 20-30 minutes, until reduced well. Add the cabbage and sriracha and cook the cabbage down some. Thicken with slurry if needed.
Add in the chicken and serve over rice with the remaining scallions.
Lentil and Roasted Butternut Squash Soup
Lentil and Roasted Butternut Squash Soup
Serves 4
2 cup Masoor Dal/Red Lentils
1 Onion, finely chopped
4 Garlic Cloves, minced
1 inch Ginger, minced
2 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala or Curry Powder
Juice of 1 lime
Oil
Salt & Pepper
1 Quart Stock or water
Cilantro
1 medium Butternut Squash, diced into ½ inch cubes
2 tbsp Oil
Salt and Pepper
Pre-heat oven to 400. Roast the squash 15-20 minutes, turning once.
Wash and cook dal in tumeric and 3 cups of water - more if needed. Cook 10-15 minutes, or until very done. Blend lentils and half of the squash.
In a pan, saute onions and spices until golden. Add the lentils and squash mixture and enough water/stock to make it a soup.
Simmer for a few minutes, and finish by adding the remaining whole squash, cilantro, etc.
Serves 4
2 cup Masoor Dal/Red Lentils
1 Onion, finely chopped
4 Garlic Cloves, minced
1 inch Ginger, minced
2 tsp Cumin
1 tsp Turmeric
1 tsp Garam Masala or Curry Powder
Juice of 1 lime
Oil
Salt & Pepper
1 Quart Stock or water
Cilantro
1 medium Butternut Squash, diced into ½ inch cubes
2 tbsp Oil
Salt and Pepper
Pre-heat oven to 400. Roast the squash 15-20 minutes, turning once.
Wash and cook dal in tumeric and 3 cups of water - more if needed. Cook 10-15 minutes, or until very done. Blend lentils and half of the squash.
In a pan, saute onions and spices until golden. Add the lentils and squash mixture and enough water/stock to make it a soup.
Simmer for a few minutes, and finish by adding the remaining whole squash, cilantro, etc.
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