This is a twist on a classic combination. I've done the two in pasta dishes, including ravioli, but thought the nutty, chewy texture of the farro would match well. The caramelized onions and the smoky note from the bacon brings everything together. Obviously, the bacon can be omitted if you're looking for a vegetarian option.
1 large Butternut squash, peeled and seeded, cut into 1" pieces
1 large yellow onion, sliced thinly
2 cloves garlic, peeled and slightly crushed
1/4# bacon, diced
olive oil
1 C. farro, rinsed well (3 times)
3 C. water
1 bay leaf
1 Tbsp. sage, finely chopped
kosher salt and fresh cracked black pepper
Preheat oven to 400 degrees F.
Place a medium sauce pan over high heat. Add 1 tbsp. oil and heat. Add rinsed farro grain, bay leaf, and crushed garlic cloves. Mix and heat for a minute. Add water to grains and season with salt and pepper (liquid should taste like a soup). Bring to a boil, reduce heat and cover. Cook until farro is tender, but "al dente", about 15 minutes. Remove from heat and let steam covered for 10 minutes on the side. Discard the bay leaf prior to serving.
While farro is working on the stove, toss the squash in a mixing bowl with a little olive oil and season with sage, salt and pepper; place the squash on a baking sheet and place into the oven. Cook until tender and slightly golden brown in color. About 15-20 minutes. I like my squash "al dente", not mushy. Once done, remove from oven and reserve warm.
Place a saute pan over med-high heat, add 1 tbsp. olive oil and get hot. Add diced bacon and brown. Remove browned bacon and reserve warm. To the hot drippings add onions, reduce heat to medium and cook for 20-30 minutes, stirring often until then are very tender and a deep golden brown color. Adjust seasoning with salt and pepper.
Place a serving of the farro on a warm plate, top with a serving of the squash. Top both with some of the onions and sprinkle some of the browned bacon dice atop the dish. Serve and enjoy!
Wednesday, November 16, 2011
Tuesday, November 15, 2011
Chicken Hash with Basil, Red Peppers, and Onions
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- 16 basil leaves
- Olive Oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 pounds boiling potatoes, peeled and large diced
- 2 red onions, chopped
- 2 red bell peppers, large diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 4 minced scallions, white and green parts
- 1/4 cup chopped fresh leaf parsley
- Sour cream, Cheddar and sliced lemons, for serving
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme,paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
Shrimp and Grits with Spinach
3 cups low-fat milk
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges
Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.
Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.
Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.
2 garlic cloves, pressed, divided
1 teaspoon salt
3/4 cup quick-cooking grits
6 slices thick-cut applewood-smoked bacon, cut crosswise into 1/3- to 1/2-inch-wide slices
1 1/2 pounds deveined peeled uncooked large shrimp
1 cup sliced shallots (about 4 large)
1 8-ounce bottle clam juice
2 5-ounce packages baby spinach
Hot pepper sauce
1 lemon, cut into wedges
Bring milk, 1 garlic clove, and salt to boil in medium saucepan. Gradually whisk in grits. Reduce heat to medium-low and simmer until grits are very tender, whisking often, about 8 minutes. Season to taste with salt and pepper.
Meanwhile, cook bacon in large nonstick skillet over medium heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon drippings. Add shrimp to drippings in skillet. Sauté until shrimp are pink, stirring often, about 1 minute. Sprinkle shrimp with salt and pepper. Add shallots and remaining garlic to skillet. Sauté until shallots are translucent and shrimp are cooked through, about 2 minutes. Add clam juice to skillet and bring to boil, scraping up any browned bits. Add spinach to skillet and toss just to wilt. Season to taste with salt, pepper, and hot pepper sauce.
Divide grits among 6 plates. Top with shrimp mixture and sprinkle with bacon. Garnish with lemon wedges for squeezing over and serve.
Spaghetti with Chorizo and Almonds
1 1/2 cups reduced-sodium chicken broth
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon crumbled saffron thoureads
2 tablespoons extra-virgin olive oil plus additional for drizzling
6 garlic cloves, thinly sliced
4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
1 (14- to 19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/2 cup sliced almonds with skins, toasted
Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.
Serve pasta sprinkled with almonds and drizzled with oil.
1 1/2 cups water
1/2 cup dry white wine
1/2 teaspoon crumbled saffron thoureads
2 tablespoons extra-virgin olive oil plus additional for drizzling
6 garlic cloves, thinly sliced
4 ounces Spanish chorizo (cured spiced pork sausage; not hot), cut into 1/2-inch pieces
2 tablespoons unsalted butter, cut into pieces
1 medium onion, finely chopped
12 ounces fideos (dried coiled vermicelli noodles) or angel-hair pasta or thin spaghetti, broken into 2-inch lengths
1 (14- to 19-ounce) can chickpeas, rinsed and drained
1/2 cup chopped flat-leaf parsley
1/2 cup sliced almonds with skins, toasted
Bring broth, water, wine, saffron, and 1/2 teaspoon salt to a boil in a small saucepan, then reduce heat and keep at a bare simmer.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then sauté garlic until pale golden, about 30 seconds. Transfer with a slotted spoon to paper towels to drain. Add chorizo and sauté until golden brown, about 3 minutes. Transfer with slotted spoon to paper towels with garlic. Add butter to pot and sauté onion until golden, about 5 minutes, then add pasta and sauté, breaking up fideos with a wooden spoon, until golden, about 4 minutes. Add broth mixture and cook, covered, until all liquid is absorbed, about 6 minutes. Stir in chickpeas, chorizo, garlic, parsley, and salt and pepper to taste.
Serve pasta sprinkled with almonds and drizzled with oil.
Quinoa with Corn, Scallions, and Mint
I got this fantastic dish from Gourmet Magazine, August 2006. It's a real keeper. A great side dish, especially in the summer when the corn is super fresh. I've also served it as a main for a light dinner with a baby greens salad. The mint and lemon play off the toasted notes in the grain exceptionally well.
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
4 ears corn, shucked
1 tablespoon finely grated fresh lemon zest (from 2 lemons)
2 tablespoons fresh lemon juice
1/2 stick (1/4 cup) unsalted butter, melted
1 tablespoon mild honey
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups quinoa (about 10 oz)
4 scallions, chopped
1/2 cup chopped fresh mint
Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered. Remove from heat and let stand, covered, 5 minutes. Transfer corn with tongs to a cutting board. When cool enough to handle, cut kernels off cobs with a large heavy knife.
Meanwhile, whisk together lemon zest and juice, butter, honey, salt, and pepper in a large bowl until combined.
Wash quinoa in 3 changes of cold water in a bowl, draining in a large sieve each time.
Cook quinoa in a 4- to 5-quart pot of boiling salted water, uncovered, until almost tender, about 10 minutes. Drain in sieve, then set sieve over same pot with 1 inch of simmering water (water should not touch bottom of sieve). Cover quinoa with a folded kitchen towel, then cover sieve with a lid (don't worry if lid doesn't fit tightly) and steam until quinoa is tender, fluffy, and dry, about 5 minutes. Remove from heat and let stand (still covered) 5 minutes.
Add quinoa to dressing and toss until dressing is absorbed, then stir in corn, scallions, mint, and salt and pepper to taste.
Monday, November 14, 2011
Lemon Fusilli with Arugula
I got this one from the Ina Garten. It is a great pasta dish and very simple to make. You'll love it. Lends itself very easily to add a grilled chicken breast, piece of salmon, shrimp or even a crab cake. Enjoy!
1 Tbsp. olive oil
2 cloves garlic, peeled and minced
2 C. heavy cream
3 lemons
1 bunch broccoli
1# Fusilli pasta
1 C. Arugala greens, washed and dried
1/2 C. fresh grated parmesan cheese
1 pint grape tomatoes, halved
kosher salt and fresh cracked black pepper, to taste
Heat a medium sauce pan over medium high heat. Add oil and heat until shimmering. Add garlic and saute for 1-2 minutes, be careful not to brown. Add cream and the zest of 2 lemons and their juice. Bring to a boil, then lower heat. Reduce cream until thickens, about 15-20 minutes. Correct seasoning with salt and pepper.
1 Tbsp. olive oil
2 cloves garlic, peeled and minced
2 C. heavy cream
3 lemons
1 bunch broccoli
1# Fusilli pasta
1 C. Arugala greens, washed and dried
1/2 C. fresh grated parmesan cheese
1 pint grape tomatoes, halved
kosher salt and fresh cracked black pepper, to taste
Heat a medium sauce pan over medium high heat. Add oil and heat until shimmering. Add garlic and saute for 1-2 minutes, be careful not to brown. Add cream and the zest of 2 lemons and their juice. Bring to a boil, then lower heat. Reduce cream until thickens, about 15-20 minutes. Correct seasoning with salt and pepper.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot. Enjoy!
Sunday, November 13, 2011
Rosemary Rubbed Salmon with Roasted Potatoes, Parsnips, and Mushrooms
1 1/2 C. loosely packed fresh rosemary leaves
4 tsp. kosher salt
2 tsp. freshly ground black pepper
6 Tbsp. olive oil
1# red skinned potatoes, cut into 3/4" pieces
1# parsnips, peeled and cut into 3/4" pieces
(1) 3 1/2- 3 3/4# whole side of salmon with skin
1# crimini mushrooms, quartered
Assorted baby greens
1/3 c. Pinot noir
1/2 lemon, juiced
2 tbsp. olive oil
Preheat oven to 450°F
Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tbsp. oil; process to coarse paste.
Toss potatoes, parsnips, 2 tbsp. oil, and 3 tbsp. rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arrange evenly. Roast vegetables for 15 minutes. Toss mushrooms with vegetable mixture and return to oven until vegetables are tender, about 10 more minutes.
Once the vegetables go into the oven, line large rimmed baking sheet with parchment. Place salmon skin side down on sheet. Spread with remaining rosemary mixture. Place salmon in oven and roast until just opaque in center, about 20 minutes. Remove from oven and reserve warm.
In a small bowl whisk lemon juice and olive oil, season with salt and pepper. Toss salad greens in vinaigrette and then line a platter with the greens; place salmon on top of greens. Transfer vegetables to a serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to a boil, scraping up browned bits. Drizzle sauce over salmon. Serve both family style and enjoy!
4 tsp. kosher salt
2 tsp. freshly ground black pepper
6 Tbsp. olive oil
1# red skinned potatoes, cut into 3/4" pieces
1# parsnips, peeled and cut into 3/4" pieces
(1) 3 1/2- 3 3/4# whole side of salmon with skin
1# crimini mushrooms, quartered
Assorted baby greens
1/3 c. Pinot noir
1/2 lemon, juiced
2 tbsp. olive oil
Preheat oven to 450°F
Blend rosemary, salt, and pepper in processor until finely chopped. With machine running, gradually add 4 tbsp. oil; process to coarse paste.
Toss potatoes, parsnips, 2 tbsp. oil, and 3 tbsp. rosemary mixture in large bowl. Transfer vegetable mixture to rimmed baking sheet, arrange evenly. Roast vegetables for 15 minutes. Toss mushrooms with vegetable mixture and return to oven until vegetables are tender, about 10 more minutes.
Once the vegetables go into the oven, line large rimmed baking sheet with parchment. Place salmon skin side down on sheet. Spread with remaining rosemary mixture. Place salmon in oven and roast until just opaque in center, about 20 minutes. Remove from oven and reserve warm.
In a small bowl whisk lemon juice and olive oil, season with salt and pepper. Toss salad greens in vinaigrette and then line a platter with the greens; place salmon on top of greens. Transfer vegetables to a serving bowl. Place vegetable baking sheet over 2 burners on high heat. Add wine and bring to a boil, scraping up browned bits. Drizzle sauce over salmon. Serve both family style and enjoy!
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