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Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

Gnudi with Ramps and Brown-Butter Sauce

 

1 bunch ramps (about 12)

1 T. olive oil

1 lb. ricotta cheese

1 large egg

3/4 C. all-purpose flour, plus more for a dredge

1/2 cup grated Parmesan cheese

1 tsp. salt

1 tsp. pepper

1/2 tsp. nutmeg

1 stick of butter

 

Clean the ramps and remove the roots. Finely dice the bulbs and julienne the leaves. On medium heat, sauté the diced bulbs in one T. of olive oil until soft, about 3 minutes. Add the julienned leaves and sauté another minute or so until soft but still green. Set aside. In a large bowl, mix together the ricotta cheese, egg, 3/4 cup of flour, Parmesan, salt, pepper, nutmeg and half the sautéed ramps (about 1/4 cup). Bring a pot of salted water to a boil and then reduce heat to a simmer. Meanwhile, form gnudis by taking a T. of the cheese mixture in floured hands, roll it into a ball, flatten it, and then dredge in flour to coat. Gently place gnudis 4 at a time in simmering water, and when they float to the top (about 3 minutes), gently remove with a slotted spoon and place on a plate. They will be very delicate, so handle with care and keep cooked gnudis separate. Repeat until all are cooked. Melt a stick of butter in saucepan on medium until nutty brown. Place gnudis on a plate, drizzle with brown butter and garnish with remaining sautéed ramps. Serve warm.

Offbeat Eats Hearts of Palm Salad

Offbeat Eats Hearts of Palm Salad

Offbeat Eats Hearts of Palm Salad

 

2 C. hearts of palm, drained

2 plum tomatoes, seeded and diced

2 slightly firm avocados

½ C. thinly sliced Scallions, optional

3 T. extra virgin olive oil

2 T. distilled white vinegar or fresh lime juice

1 tsp. kosher salt

1½ tsp. freshly ground black pepper

1 T. finely chopped fresh cilantro leaves, for garnish

 

Slice the hearts of palm into ½-inch pieces if not precut. Place them in a small mixing bowl and add the tomatoes.  Carefully spoon out the insides of the avocados, discarding the pits. Dice the avocado flesh and add it to the bowl. Add the scallions, if using.  Combine the olive oil, vinegar or lime juice, salt, and pepper in a small mixing bowl and whisk together to form a vinaigrette. Pour the vinaigrette over the salad and fold in gently until the vegetables are thoroughly coated. Serve immediately, garnished with the cilantro.

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

Tostones (Fried Green Plaintains)

 

4 green plantains

1 cup vegetable or canola oil, or as needed

2 cups water

4 cloves garlic, minced

1 T. kosher salt, plus more to top

Juice of 1 lime

Mojo Verde or other sauces, to serve (optional)

 

Cut the ends off of each plantain and use a knife to cut through the skin of the plantain, lengthwise, from top to bottom. Try to only to cut through the skin, as you don’t want to slice into the inner portion, which will form the tostones. Use your fingers to pry open and peel off the tough outer skin. Discard the skin of the plantains. Cut the plantains into pieces, about 1″ thick. Fill a large, heavy-bottomed skillet about a third of the way with oil. Heat over medium for a few minutes to warm up the oil just slightly. Meanwhile, in a large bowl, combine the water, garlic, kosher salt, and lime juice. Set aside. Add the plantain slices to the oil. The oil should be just warm enough that it begins to lightly bubble shortly after adding the plantains but should not bubble vigorously. Fry the plantains until softened and golden all over, about 4 minutes on each side. Use a slotted spoon or tongs to transfer to a paper towel lined plate. Using the bottom of a glass, plate, or can, gently flatten each fried plantain piece. Smash them just enough that they flatten out, but don’t try to make them too thin, or they will break apart. Dip the flattened plantain coin in the garlic-lime water. Let it sit for about 10 seconds, then remove from the water and gently pat dry with a paper towel. Repeat with remaining fried plantains. When nearly ready to serve, heat oil over medium-high heat. Add the flattened plantains back to the oil in batches and briefly fry to crisp, about 1 minute per side. Remove with a slotted spoon and transfer to a paper towel lined plate. Sprinkle with salt. Serve with Mojo Verde or other sauces, if desired.

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

Rhubarb Marmalade with Figs & Lemon

 

4 C. rhubarb, 1/4-inch dice

10 dried kalamata figs, thinly sliced

1 lemon, julienned

2 C. sugar

 

First, dice the rhubarb into roughly 1/4-inch pieces. Slice the figs. Cut the lemon into thin slices, then julienne each slice. In a large bowl, combine the rhubarb, figs and lemon with the sugar. Mix together and let sit overnight at room temperature. Pour the rhubarb mixture into a medium pot. Bring to a rapid boil, and cook until the temperature reaches 220 degrees F. Place in jars and enjoy!

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

 

1/2 cup whole-grain bulgur

1 T. extra-virgin olive oil

1 medium chopped yellow onion

4 large cloves garlic, minced

2 tsp. ground cumin

1 tsp. ground coriander

3/4 tsp. red chili flakes

1 1/2 tsp. kosher salt

1 lb. ground chicken

2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh mint

6 medium red, yellow, or green bell peppers

For the yogurt sauce:

1 1/2 C. non- or low-fat plain Greek yogurt

2 T. extra-virgin olive oil

1 1/2 T. fresh lemon juice, from 1 lemon

1/4 cup finely chopped fresh mint

3/4 tsp. kosher salt

 

Preheat oven to 400°F. In a medium saucepan bring 1 1/4 C. water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside. In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes. Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat. Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them. Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.  In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt. Serve peppers warm with yogurt sauce on the side.

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

One Pot Lemony Chicken Sausage and Artichoke Orzo

As long as you can remember a simple formula, the possibilities for one-pot orzo dinners are endless. Cook one pound dry orzo pasta with four cups of water in a skillet or Dutch oven with your favorite combination of vegetable or protein mix-ins. The rice-shaped orzo pasta cooks quickly, making this the perfect solution for busy weeknights. Stir the pot frequently to keep the orzo from sticking to the bottom of the pan and to thicken the sauce with the pasta’s starches

 

12 ounces cooked Italian chicken sausage

1/2 small red onion

1 large lemon

4 cups water

1 pound dried orzo pasta

1 (12-ounce) jar marinated, quartered artichoke hearts

1 T. olive oil

2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

 

Cut 12 ounces chicken sausage into 1/2-inch thick rounds and thinly slice 1/2 small red onion. Place both in a 3 1/2-quart straight-sided skillet or Dutch oven. Finely grate the zest of 1 large lemon (reserve the zested lemon) into the skillet. Add 4 cups water, 1 pound dried orzo, 1 jar marinated artichoke hearts and its liquid, 1 T. olive oil, 2 tsp. kosher salt, and 1/4 tsp. black pepper. Bring to a boil over high heat. Boil, stirring frequently so the orzo doesn’t stick, until the orzo is al dente and the liquid has nearly evaporated, 8 to 10 minutes. Halve the lemon and squeeze the juice into the skillet. Gently stir before serving.

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

Shrimp Fritters with Poblano Cream Sauce

 

2 T. sea salt butter

½ cup finely diced onion

1/4 cup finely diced red bell pepper

½ cup cornmeal

½ cup flour

2 tsp. baking powder

¼ tsp. garlic powder

1 egg

½ cup milk

½ pound shrimp coarsely chopped

½ cup frozen or canned corn kernels thawed & drained

1 tsp. salt

Lime wedges

Cilantro for garnish

 

2 T.  sea salt butter

1/2 small onion chopped

1 poblano chile chopped and seeds removed

1 clove garlic minced

1/3 cup heavy cream

1 tsp. salt

1 tsp. pepper

Heat butter in a large skillet over medium-high heat. Sauté onion and bell pepper until just tender, remove from heat and allow to cool completely. In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and garlic powder. In another large bowl, whisk together egg and milk. When sautéed vegetables are cool, add them to egg mixture. Add the reserved cornmeal mixture and mix lightly. Fold in shrimp and corn. Do not over-mix; fold in just until evenly distributed. Place in the fridge to chill for at least 30 minutes. Pre-heat oven to warm. Line a baking sheet with paper towels. Heat oil a fryer or Dutch oven to 360°F. In batches, drop batter by T. into the hot oil using a spoon; do not crowd the fryer. Fry until golden brown and cooked through, about 3 minutes, turning as needed. Place on the baking sheet and keep in a warm oven until all fritters have been fried. Serve warm garnished with cilantro, lime wedges, and with poblano cream sauce. For the poblano cream sauce: Heat butter in a large skillet over medium-high heat. Sauté onion, poblano chile, and garlic until just tender and tender, about 5 minutes. Stir in cream, reduce heat, and heat cream through. Carefully pour the mixture into blender and puree. Add water if too thick. Season with salt and pepper.

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

Autumn Salad with Cider Vinaigrette and Candied Hazelnuts

 

Canola oil, for deep-frying

½ cup powdered sugar

1 cup hazelnuts

 

2 T. cider vinegar

1½ T. sherry vinegar

1½ tsp. whole grain mustard

1 tsp. Dijon mustard

½ tsp. salt

¼ cup canola oil

¼ cup extra-virgin olive oil

2 T. walnut oil

Freshly ground pepper

1 pound mixed bitter greens such as Treviso radicchio, Chioggia radicchio, dandelion greens, frisée, arugula, mizuna, and watercress

2 Fuyu persimmons

1 sweet-tart apple such as Crispin or Pink

¼ lb. fresh Goat Cheese

Salt & Pepper

 

TO MAKE THE CANDIED HAZELNUTS, pour the oil to a depth of 1½ inches into a heavy-bottomed saucepan and heat to 350°F. While the oil is heating, line a sheet pan with parchment paper, put the sugar in a bowl, and bring a saucepan filled with water to a boil. Add the nuts to the boiling water and blanch for 1 minute. Using a wire skimmer or a strainer, scoop out the nuts, shake off the excess water, and add the nuts to the sugar. Toss the nuts to coat them completely with the sugar. The sugar should form a light paste. Then, working in batches to avoid crowding, carefully spoon the nuts into the hot oil, spreading them out so they don’t stick together. Fry for about 2 minutes, or until golden brown. Using a slotted spoon, transfer the nuts to the prepared sheet pan, spreading them in a single layer, and let cool completely, then coarsely chop and set aside. (The nuts can be prepared up to a week in advance; store in an airtight container at room temperature.) TO MAKE THE VINAIGRETTE, in a small, wide bowl whisk together both vinegars, both mustards, and the salt. Pour in the oils in a slow, steady stream while whisking constantly, continuing to whisk until emulsified. Season with a few grinds of pepper, then taste and adjust the seasoning. Set aside. If using Treviso radicchio, core and cut crosswise into 1-inch-wide strips. If using Chioggia radicchio, core and slice thinly crosswise. If using dandelion greens, discard tough stems and tear into bite-sized pieces. Remove any tough stems from the smaller greens. Cut off the crown and a thin slice from the bottom of each persimmon, then peel them, being careful not to cut into the flesh. Cut into quarters through the stem end, cut away the core from each quarter, and then cut each quarter lengthwise into ¼-inch-thick slices. Quarter the apple, leaving the skin on, and cut away the core. Cut each quarter lengthwise into ⅛-inch-thick slices. In a large bowl, combine the greens, fruits, nuts, and goat cheese. Drizzle the vinaigrette over the top and toss to coat evenly. Season with a pinch of salt and some pepper and toss again. Mound on individual plates, making sure to distribute the fruits and nuts evenly. Serve right away.

Saucy Beef Skillet

Saucy Beef Skillet

Saucy Beef Skillet

3 T. oyster sauce or soy sauce

1-1/2 T. dry sherry or orange juice

2 t. cornstarch

1/2 t. sugar

2 T. peanut oil

2 lbs. beef round steak, thinly sliced

6 green onions, sliced 1/2-inch long

 

In a bowl, mix together sauce, sherry or orange juice, cornstarch and sugar; set aside. Heat oil in a large skillet over medium heat; add steak and cook for about 3 minutes. Stir in sauce mixture. Add green onions and cook for an additional 10 minutes, or until steak is cooked through and onions are tender. Serves 4.

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

Garlic Butter Chicken and Potatoes Skillet

 

1 1/2 lb (650g) chicken breast, cut into strips

1 1/2 lb (650g) baby yellow potatoes, quartered

1 T. olive oil

3 T. butter, divided

5 garlic cloves, minced

1 tsp. fresh thyme, chopped

1 tsp. fresh rosemary, chopped

1 tsp. fresh oregano, chopped

Salt and fresh cracked pepper

Crushed red chili pepper flakes, optional

The marinade

1/4 C. soy sauce (or coconut amino if you’re strictly paleo)

1 T. olive oil

1 T. hot sauce (we used Sriracha)

Fresh cracked pepper

 

To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook potatoes. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes. In a large skillet over medium-high heat, mix 1 T. olive oil and 1 T. butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside. Keep the same skillet over medium heat and add remaining 2 T. butter, lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

Herbed Goat Cheese and Sun-Dried Tomato Spread

 

½ lb. mild soft goat cheese, softened

3 T. finely chopped sun-dried tomatoes

3 tsp. minced fresh thyme

2 tsp. minced fresh rosemary

1 small shallot, minced

¼ cup extra-virgin olive oil

Finely minced Garlic, optional

Salt and Pepper

 

Stir all ingredients together until smooth, add garlic, salt and pepper to taste. For a smoother texture, process in food processor until smooth and creamy, if desired. Serve on toast or crackers, or your favorite vegetable.

Citrus Herb Basque Chicken

Citrus Herb Basque Chicken

Instant Pot: Citrus Herb Basque Chicken

 

3 tbsp grass-fed butter, ghee or avocado oil divided

4 bone-in chicken thighs

1¼ tsp sea salt divided

1 medium yellow onion thickly sliced

4 fresh garlic cloves minced

5 fresh thyme sprigs leaves removed and stems discarded

½ lb 230 g chorizo casing removed

1/3 cup sun-dried tomatoes

½ cup pitted green olives

1/3 cup freshly squeezed orange juice

¾ cup chicken bone broth

1 handful fresh cilantro for garnish

 

Add 2 tablespoons (29 g) of healthy fat of choice to the Instant Pot and press “Sauté.” Once the fat has melted, add the chicken thighs, sprinkle with ½ teaspoon of sea salt and brown for about 2½ minutes per side. Remove the browned chicken to a plate and set aside. Add the remaining 1 tablespoon (14 g) of healthy fat of choice, onion, garlic, thyme leaves and the remaining ¾ teaspoon of sea salt, sautéing for 5 minutes, stirring occasionally. Add the chorizo and sauté for 5 minutes, stirring occasionally. Press the “Keep Warm/Cancel” button. Add the sun-dried tomatoes, olives, orange juice and bone broth. Give it a good stir. Add the browned chicken, making sure it’s submerged and some of the liquid is ladled over it. Place the lid on the Instant Pot, making sure the steam release valve is sealed. Press the “Poultry” setting, then increase the time using the “+” button until you reach 20 minutes. When the Instant Pot is done and beeps, press “Keep Warm/Cancel.” Using an oven mitt, “quick release”/open the steam release valve. When the steam venting stops and the silver dial drops, carefully open the lid. Serve immediately, topped with fresh cilantro.