Chimichurri

January 27, 2012

  • From “Grill every day” book. Great Argentinian recipe for skirt or flank steak.

Chimichurri

  • 2 large cloves garlic
  • 1 tsp pepper flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/2 tsp sugar
  • 1 C packed flat leaf parsley leaves
  • 1/4 C fresh lemon juice
  • 1/2 C extra virgin olive oil

In a food processor: start with garlic & spices, mince garlic. Add parsley & lemon juice, pulse until chopped. With machine running, add olive oil until blended. Set aside.

SKIRT STEAK

  • 2 LBs, trimmed. Rub steaks with mixture  of 2 TB minced garlic & 2 TB olive oil set aside 30 min before grilling. Hot fire, grill 2-3 min per side.  Rest 5 min on cutting board.

FLANK STEAK & Arugula

  • 1 – 1 1/2 LB flank steak. Rub with mixture 1 TB lemon olive oil 1 TB minced garlic & kosher salt. Hot fire, grill 4 min per side. (Rare internal 130° F.)  Rest 5 min on cutting board.
  • Serve over a bed of arugula leaves with lemon infused olive oil & finishing salt.

NEW POTATOES & WALLA WALLA ONIONS

  • 12 ounces new potatoes (or small yukon gold or small red) Cover potatoes with 1 inch water, bring to a boil, reduce heat to simmer, partially cover, 20 min. Drain, cool & cut potatoes in half.
  • 1 small sweet onion, cut into paper thin wedges.

mix poatatoes & onions, place steak on top, drizzle chimichurri  over and serve.

Turkey stuffing

January 26, 2012

  • 1 loaf sourdough bread sliced, cubed & dried.
  • 1/2 C chpd parsley
  • 1 can sliced black olives, save juice
  • 1 C pecans/walnuts cut into bite sizes
  • 1 C sliced, browned mushrooms
  • 1 stalk celery finely chopped
  • 1 large onion, chopped and sauteed
  • dash garlic, white pepper & salt
  • 1 tsp fine herbs
  • 1/2 tsp thyme
  • 1/2 tsp tarragon
  • Madiera or 1/2 C sherry
  • moisten with beef broth

Saute bread crumbs in butter, mix all ingredients together. until bread slightly moist. Heat covered in moderate oven.

Herb Butter Turkey

January 26, 2012

Tom Colicchio’s recipe in Bon Appétit/Epicurious. Served Thanksgiving 2011.

Mormor’s gravy base:

  • Turkey giblet, liver & neck (cut into 3 pcs)
  • 4 C beef broth
  • bunch parsley
  • 1 tsp bouquet garni
  • 1/4 tsp white pepper
  • 2 med carrots cut into large pcs
  • 2 TB flour
  • 3 TB butter
  • 2 T Grand Marnier and  1 TB cognac (add liquors last, after cooking)

Brown giblets, etc with 1 TB butter in frying pan, set aside. Use 2 qt sauce pan,  melt 2 TB butter until starts to brown, add 2 TB flour, stir constantly. Add 3 C beef broth. Add giblets, then in frying pan, add 1 C beef broth to deglaze bits from frying pan, add to sauce pan. Add all remaining ingredients, barely simmer 2 hrs. Strain through fine sieve. Add liquor to taste. When turkey is done, add gravy base to turkey gravy (see end of recipe).

14-16 LB Turkey,  preheat oven 425°, use lowest rack position.

  • 1/2 C butter (1 stick, room temperature, divided into pieces)
  • 2 tsp minced fresh thyme plus 15 sprigs
  • 2 tsp minced fresh tarragon plus 5 large sprigs
  • 2 tsp minced fresh rosemary plus 5 sprigs
  • 2 tsp minced fresh sage plus 5 sprigs
  • 4 TB butter (for inside cavity)
  • 4 TB butter to add to pan during roasting (1 Tb at a time)
  • 4 C chicken broth
  • Salt and pepper

Mix 1/2 C butter and all  minced herbs in small bowl. Season with salt & pepper. (Reserve 2 TB herbed butter for gravy) Rinse turkey inside & out, pat dry. Starting at neck end, rub 4 TBs herb butter under skin over breast meat.Place turkey on rack in roasting pan. Sprinkle main cavity generously with S&P.  Place 4 TB plain butter and all herb sprigs in cavity. Tuck wing tips under. Tie legs together loosely. Rub herb butter over outside of turkey. Sprinkle with more S&P.

Roasting times for turkey; place turkey in oven.

  • Roast 20 min at 425°
  • Reduce to 350°, roast 30 min
  • Pour 1 C chicken broth over turkey; add 1 TB plain butter to pan
  • Roast another 30 min, baste with pan juices; then pour another 1 C broth over turkey and add 1 TB butter to pan. Cover turkey loosely with foil.
  • Baste turkey with pan juices and add 1 C broth and 1 TB butter to pan every 45 min (about 1 hr 45 min longer) until thermometer in thickest part of thigh is 175°F.
  • Transfer turkey to platter, let stand 30 min (internal temp will rise 5-10 degrees more)

Gravy

  • Strain juices from pan, use fat separator  and mix into gravy base.
  • Melt reserved 2 TB herbed butter in heavy saucepan on medium heat. Add 1/4 C flour (wondra) and whisk constantly until roux is golden brown about 6 min. Gradually add gravy base mixture, increase heat and whisk constantly until gravy thickens, boils and is smooth. Reduce heat to med, boil gently to reduce volume. Season with S&P.

Sunset 2011, made this for Thanksgiving. 8 Svgs. Preheat oven 400°

  • 4 Lbs fingerling potatoes, halved if large.(Makah Ozetta)
  • 12 oz red pearl onions

Bring potatoes to a boil in pot salted water, simmer until tender (10-15 min). Drain and put into bowl. Blanch onions in boiling water 2 mins, rinse to cool, then peel.

  • 2 Tbs unsalted butter, melted
  • 2 Tbs extra virgin olive oil
  • 1 tsp salt (Maldon flakes)
  • 1/2 tsp pepper

Add butter, oil & spices to potatoes & onions, stir. Divide onto two baking sheets, bake, stir occasionally about 25 minutes. (Until potatoes are tender & golden.) Transfer to shallow serving dish.

  • 1/4 C Crème fraîche
  • 1/4 C heavy cream
  • 1/4 C chopped chives
  • 4 oz bacon (cooked until crisp, chpd fine)
  • 1/4 tsp salt and 1/8 tsp pepper

Beat creams together with electric mixer until stiff peaks form. Stir in chives, bacon and S&P. Top potatoes with ceam mixture, stir to coat.

Danish Christmas Ice Cream

January 25, 2012

This is something Mormor Karin made when I was growing up – a recipe from Sweden (possibly from Vecko Journalen – a Swedish magazine, subscription that Mormor received from her mother). Make room in the freezer for a bowl to chill this.

Svgs 6-8

  • Half gallon of the best vanilla ice cream (minus 1 Cup)
  • 1 C whipped cream (3 dl)
  • 1 C chpd (but not too fine) dark chocolate (Callebaut) – semi-sweet?
  • 3/4 C chpd Raisins (soaked overnight in Grand Marnier)
  • 1 C ground blanched almonds (ground almond meal from Trader Joes)

Blend half of ice cream with raisins, chocolate and almonds. Stir until well blended. Mix in rest of ice cream (fast so it doesn’t melt too much).

Fold in whipped cream.

Transfer to a serving bowl or mold to put in freezer. Freeze 4-5 hours.

Chicken Provencal

January 22, 2012

Williams Sonoma 2003. Preheat oven 400°. Use cast iron Dutch Oven. Serves 4.

  • 1 chicken (3-4 LBs) cut up 8 pcs.
  • 1/4 C flour, season with salt & pepper
  • 1/4 C olive oil

Toss chicken in flour mixture. Heat oil in pot med-hi. Brown chicken 3 min per side in batches. Transfer to large plate.

  • 1 yellow onion (sweet) thinly sliced
  • 1/2 LB cremini mushrooms quartered

Add onions & mushrooms to pot until onions turn golden (about 4 mins). Remove from heat.

  • 2 C dry white wine
  • 1 1/2 TBs chicken demi-glace
  • 3 sprigs fresh thyme

Add wine and demi-glace, turn on heat high, bring to boil, stir occasionally. Return chicken to pot, add thyme. Bring to boil, reduce heat to low, cook 2 min. Transfer pot to oven, bake uncovered 25 min.

  • 1/2 LB Yukon gold potatoes, cut into 1/2 inch pcs.

Add potatoes to chicken pot, stir. Bake  uncovered 35 min more.

  • 1 pint (2 C) cherry tomatoes halved.

Remove pot from oven,  add tomatoes. Stir gently and let stand 5 min.

 

Riesling Chicken

January 22, 2012

Gourmet Epicurious. 4 Svgs Preheat oven to 350° Use cast iron Dutch Oven. Dry Rieslings Alsace “1 “, German  “Trocken” Mosel-Saar-Ruwer /  Baden-Württemberg, NY Finger Lakes region

  • 1 Whole chicken with skin 3 1/2 Lbs, cut up.(2 drum sticks, 2 thighs, breasts cut in half – 4 pcs)
  • 1 tsp salt
  • 3/4 tsp pepper
  • 1 TB oil
  • 1 TB butter

Pat chicken dry, sprinkle with salt & pepper. Heat  oil in dutch oven medium-high, add 1 TB butter until foam subsides. Brown chicken in 2 batches, turning once, about 10 minutes per batch. transfer to a plate. Pour off fat from pot.

  • 4 medium leeks, white only, finely chopped (2 Cups)
  • 2 TBs finely chopped shallots
  • 2 TBs butter

Cook leeks, shallots & butter in pot over med-hi heat until leeks are pale golden (5-7 mins).

  • 4 medium carrots, halved diagonally
  • 1 C dry riesling (preferably Alsatian)

Add chicken, skin side up with any juices to pot with leeks. Add carrots & wine and boil until liquid is reduced by half (3-4 mins). Cover pot and braise in oven 20 -25 mins.

  • 1 1/2 LB small (2 in) peeled red potatoes (or small Dutch yukon)
  • 2 TBs chopped flat leaf parsley

Cover potatoes with water, add 1 1/2 tsp salt. Bring to boil, reduce to simmer, cook 15 mins. Drain, add parsley and shake to coat.

  • 1/2 C crème frâiche
  • fresh lemon juice (Meyer preferably)

Stir crème frâiche, lemon juice, salt & pepper into chicken mixture, add potatoes.