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Wednesday, January 21

Art of the chocolate chip cookie


Ginger-braised pork meatballs in coconut broth

Meatballs
Pork, ground
2 pounds
Eggs
2 large
Panko
3 tablespoons
Ginger, peeled, finely chopped
3 tablespoons
Garlic, minced
2 cloves
Asian fish sauce
1 tablespoon
Salt, kosher
2 teaspoons
Sauce
Coconut milk, unsweetened
13 ½ ounces
Chicken stock
2 cups
Ginger, peeled, thinly sliced
¼ cup
Garlic, thinly sliced
2 cloves
Chiles, red Thai
2 +
Garnish
Lemongrass, outer leaves removed, stalk cut into 1-inch pieces
1 stalk
Lime zest & juice +
Wedges
½ +
Garnish
Asian fish sauce
1 tablespoon
Turmeric, ground
1 teaspoon
Sugar

Salt, kosher

Mint leaves, thinly sliced
Garnish
Cilantro leaves, thinly sliced
Garnish
Rice, cooked

  1. Preheat the oven to 425°F.
  2. Combine all of the meatball ingredients in a large bowl.
  3. Form the mixture into forty 1 1/2-inch meatballs, and arrange them on a large rimmed baking sheet about 1 inch apart.
  4. Bake  until the meatballs are golden brown and just cooked through, about 15 minutes.
  5. Meanwhile, in a large saucepan, combine the coconut milk, stock, ginger, garlic, chiles, lemongrass, lime zest and juice, fish sauce, and turmeric.
  6. Add 1 tablespoon sugar and season with salt.
  7. Bring to a boil over high heat, and then reduce to a simmer; discard the lemongrass.
  8. Add the meatballs to the broth, and simmer until cooked through and tender, about 15 minutes.
  9. Season the broth with more sugar, salt, and lime juice if necessary.
  10. Serve with the sliced herbs and Thai chiles, lime wedges, and rice.
Recipe from Food&Wine's Chefs' Easy Weeknight Dinners.

Tuesday, January 20

Crisp pan-roasted chicken with anchovies, capers & lemon

Chicken, whole
4 ½ pounds
Salt, kosher

Pepper, freshly ground

Olive oil, extra virgin
2 tablespoons
Parsley, flat-leaf
1 cup
Capers, drained
2 tablespoons
Garlic, crushed
2 cloves
Chicken stock
½ cup
Lemon juice
¼ cup
Anchovy fillets
12
  1. Preheat to 425°F.
  2. Using poultry shears, cut along each side of the chicken backbone, and remove it.
  3. Turn the chicken breast side up, and press on the breastbone to flatten the chicken.
  4. Season with salt and pepper.
  5. Heat the oil in a large ovenproof skillet over moderately high heat.
  6. Add the chicken, breast side down.
  7. Place another heavy pot or pan on top of the chicken, and press down firmly.
  8. Reduce the heat to moderate, and cook until the skin is browned, about 5 minutes.
  9. Remove the top pot, and turn the chicken.
  10. Transfer the skillet to the oven and roast the chicken for 25 minutes, or until a thermometer registers 160°F.
  11. Transfer the chicken to a platter, and let rest for 10 minutes.
  12. Place the hot skillet over high heat.
  13. Add the parsley, capers, and garlic, and cook for  30 seconds, until sizzling.
  14. Add the chicken stock and lemon juice, and cook, stirring and scrapping up any browned bits, until the sauce is reduced by half.
  15. Stir in the anchovies, and pour the sauce over the chicken.
Recipe from Chefs' Easy Weekday Dinners.

Monday, January 19

Sautéed pork tenderloin with apricots & mustard


Flour, all purpose
½ cup
Pork tenderloin, sliced on the diagonal ½-inch thick
1 ½ pounds
Salt

Pepper, freshly ground

Butter, unsalted
4 tablespoons
Shallot, finely chopped
1 medium
Parsley
1 sprig
Rosemary
1 sprig
Thyme
1 sprig
Red pepper, crushed
¼ teaspoon
Wine, dry white
1 cup
Orange juice, fresh
½ cup
Mustard, Dijon
2 tablespoons
Mustard, brown
1 tablespoon
Tomatoes, cherry, halved
1 cup
Apricots, dried, thinly sliced
½ cup
  1. Place the flour in a bowl.
  2. Season the pork with salt and pepper, and dredge in the flour, shaking off any excess.
  3. In a large skillet, melt 2 tablespoons butter.
  4. Add half the pork, and cook over moderately high heat until golden brown all over, about 8 minutes.
  5. Transfer to a plate, and repeat with the remaining butter and pork.
  6. Add the shallot, parsley, rosemary, thyme, and red pepper to the skillet, and cook over moderate heat, stirring, until the shallot is softened, about 2 minutes.
  7. Add the wine, and simmer until reduced by half, about 3 minutes.
  8. Add the orange juice, mustards, tomatoes, apricots, and the pork and season with salt and pepper.
  9. Cover and simmer until the apricots are softened and the pork is cooked through, about 10 minutes.
  10. Uncover and simmer until the sauce is slightly thickened, about 1 minute.
Recipe by Andrew Zimmen in Food&Wine's "Chefs' Easy Weeknight Dinners"