Baked Rigatoni with Ricotta and Collard Greens
Serves 6
16-ounces rigatoni
olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 pound collard or kale greens, chopped
red pepper flakes
1/4 cup all-purpose flour
1 can chicken stock, plus 1/2c cream or milk
8oz shredded mozzarella
1 cup ricotta cheese
2 teaspoons sugar
1 pint Grape Tomatoes
salt and black pepper
Parmesan cheese
1. Prepare pasta according to directions. Preheat oven to 350°, and get out a 9x13 pan.
2. Sauté onion 5 minutes or until just brown. Add garlic, and cook about 1 minute. Reduce heat and add greens; cover and cook 15 to 20 minutes or until greens are tender.
3. Sprinkle greens with flour. Cook uncovered, stirring constantly, 1 minute. Gradually add liquids, stirring well. Cook 5 minutes, stirring often, until thickened and smooth. Remove from heat, mix everything together, and spread into the baking pan. Top with parmesan.
4. Bake at 350° for 15 to 20 minutes, and eat.
Wednesday, February 25, 2009
Caldo Gallego
Caldo Gallego (Galician Stew). Kale soup is better.
Makes 8 servings.
1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping
Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.
Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.
Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.
Makes 8 servings.
1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping
Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.
Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.
Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.
Thursday, December 25, 2008
Penne with Sausage, Cherry Tomatoes, White Beans, and Olives
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.
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.
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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