Chicken Enchiladas and a Shopping List

I know I have mentioned our Fiesta Friday tradition.  I am not sure exactly when it got started but it did come about pretty organically.  I realized I was doing tacos and margaritas on Fridays a lot because it seemed like such a great way to cap off the week.  Of course then I made the mistake of naming it and making it a thing so DSC04503that my husband, friends and colleagues were asking me every Friday what was on the menu for Fiesta Friday.  The pressure was on and while I like the idea of a fiesta to unwind after a long week, cooking a full meal can also be daunting after a week of work.  I knew enchiladas would be the answer to this problem.  Somewhat time-consuming to make but they freeze great and can be cooked right from the freezer so basically all you have to do when you get home on Friday is turn on the oven and pour the margs.  I got the cooking method for this one from Cooking Light magazine but the rest is a creation of my own.  Cooking Light often has great ideas on how to freeze things or do them in advance but I find a lot of their recipes almost too dumbed down.  That’s why its good to scavenge inspiration from a variety of sources – meals eaten in restaurants, magazines, friend’s cooking etc.  This recipe is a chameleon –  make it with shredded pork instead of chicken, tomatillo sauce instead of enchilada sauce, swap the corn for beans – you get it.  I made my own enchilada sauce but guess what?  Totally not worth it – turns out this is one of those times that the store-bought is just as good, if not better.  I would budget 2 enchiladas per person but if you were super hungry then someone could easily polish off 3.

Chicken Enchiladas (printable version at the end of the post)
Inspiration:  Fiesta Friday
Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 5 chipoltes in adobo, chopped
  • 4 ounce can chopped green chilis
  • 14.5 ounce can chopped tomatoes
  • 1 1/2 cups corn kernels (frozen is fine)
  • 4 scallions
  • chicken from 1 chicken breast, shredded (I used rotisserie chicken or you could roast 1 skin on bone in breast)
  • 12 corn tortillas
  • 1 1/2 cups enchilada sauce
  • 1 1/4 cups shredded jack or cheddar cheese

Preheat the oven to 350 degrees (do this even if you are freezing them as you need to par bake before freezing).  Heat the oil in a large skillet over medium heat.  Add the onions and garlic and cook for 3 to 4 minutes.  Add the chipotles, green chilis, tomatoes and corn.  Turn up the heat to medium high and cook for approximately 8 minutes until everything has combined and some of the liquid from the chilis and tomatoes has cooked off.  Season with salt and pepper and stir in the chicken and scallions.  Remove from the heat.

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Spray the pan or pans with cooking spray and put the enchilada sauce in a shallow bowl.  Microwave the tortillas for 20 seconds (do 6 at a time so they stay warm).  Microwaving the tortillas makes them more pliable and easier to stuff.  Spread several tablespoons of enchilada sauce on the bottom of the pan/pans to cover with a thin layer.  Dip a tortilla into the enchilada sauce and shake off the excess.

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This is a messy job so just get into it.  Stuff the tortilla with several tablespoons of the chicken mix and fold over the two sides.  If you have over stuffed the tortilla theends won’t meet, so then just scoop out a little and keep moving.

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Put into the pan with the seam side on the bottom.  Keep going with the rest of the tortillas – if you are making two pans, 6 tortillas will fit in each.  Don’t worry if you have to squish them in to fit, it’s actually better if they are tightly in the pan.

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Microwave the second batch of tortillas and repeat until there are no more tortillas or stuffing.  Spoon over any remaining enchilada sauce and then cover with cheese.  If eating now: bake at 350 degrees for 25 minutes.  If freezing: bake for 15 minutes then remove from the oven and allow to cool.  Once room temperature, tightly cover with foil and freeze.  Then to reheat bake it straight from the freezer at 400 degrees for 45 minutes.  I baked one to eat immediately and one to freeze which was perfect.

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Chicken Enchiladas

  • Servings: 4-6
  • Print

Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 5 chipoltes in adobo, chopped
  • 4 ounce can chopped green chilis
  • 14.5 ounce can chopped tomatoes
  • 1 1/2 cups corn kernels (frozen is fine)
  • 4 scallions
  • chicken from 1 chicken breast, shredded (I used rotisserie chicken or you could roast 1 skin on bone in breast)
  • 12 corn tortillas
  • 1 1/2 cups enchilada sauce
  • 1 1/4 cups shredded jack or cheddar cheese

Preheat the oven to 350 degrees. Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook for 3 to 4 minutes. Add the chipotles, green chilis, tomatoes and corn. Turn up the heat to medium high and cook for approximately 8 minutes until everything has combined and some of the liquid from the chilis and tomatoes has cooked off. Season with salt and pepper and stir in the chicken and scallions. Remove from the heat. Spray the pan or pans with cooking spray and put the enchilada sauce in a shallow bowl. Microwave the tortillas for 20 seconds (do 6 at a time so they stay warm). Spread several tablespoons of enchilada sauce on the bottom of the pan/pans to cover with a thin layer. Dip a tortilla into the enchilada sauce and shake off the excess.

Stuff the tortilla with several tablespoons of the chicken mix and fold over the two sides. Put into the pan with the seam side on the bottom. Keep going with the rest of the tortillas – if you are making two pans 6 tortillas will fit in each.  Microwave the second batch of tortillas and repeat until there are no more tortillas or stuffing. Spoon over any remaining enchilada sauce and then cover with cheese. If eating now: bake at 350 degrees for 25 minutes. If freezing: bake for 15 minutes then remove from the oven and allow to cool. Once room temperature, tightly cover with foil and freeze. Then to reheat bake it straight from the freezer at 400 degrees for 45 minutes.

Shopping List for June 29 - July 3

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • sherry (Mon)
  • soy sauce (Mon)
  • cornstarch (Mon)
  • 1 pound flank steak (Mon)
  • chicken broth (Mon/Thurs)
  • oyster sauce (Mon)
  •  hoisin sauce (Mon)
  • Chinese chile-garlic sauce (Mon)
  • ginger root (Mon)
  • 1 onion (Mon)
  • 8 ounces snow peas (Mon)
  • pickled ginger (Mon)
  • brown or white rice (Mon)
  • 1 fennel bulb (Tues)
  • garlic (Tues)
  • white wine (Tues)
  • 14.5 ounce can of chopped tomatoes (Tues)
  • dried oregano (Tues)
  • tomato paste (Tues)
  • Pernod (or just use the white wine again here) (Tues)
  • 1 1/4 pound peeled shrimp (Tues)
  • 5 ounces feta (Tues)
  • couple slices of bread (pulse in food processor to make fresh bread crumbs (Tues)
  • parsley (Tues/Thurs)
  • 3 to 4 lemons (Tues/Thurs)
  • mixed greens (Tues)
  • 12 ounces baby red potatoes (Thurs)
  • 4 chicken breasts (Thurs)
  • thyme (Thurs)
  • 4 ounces crimini mushrooms (Thurs)
  • milk (Thurs)
  • 8 ounces green beans (Thurs)

Goat Cheese and Prosciutto Lasagna

I have already mentioned that I am a reformed ricotta lover, previously eschewing it in any form until I had good ricotta.  Maybe that is why I also was never a big lasagna fan as so often it was stuffed with a ton of bland crumbly ricotta.  Also I think back in the 80’s lasagna was just plain boring – always the same fillings, always meat sauce with ricotta and rubbery noodles, always overcooked and heavy.  I have come a long way since then, as has lasagna.  Now you see more and more veggie options, using bechamel sauce, different cheeses, less pasta and more fillings.  There are several recipes I like, some heavier than others but for the summer a lighter flavor profile seems appropriate.  The best thing about lasagna is that you can make several in advance and freeze them.  I will admit that putting them together can be sort of tedious but then just make a whole bunch at a time so you have a quick dinner any night of the week.  There are two schools of thought on freezing lasagna – to pre bake or not – and I fall in the not category.  Assemble the lasagna, cover it with saran wrap and foil and then when you want to bake it off just leave it in the fridge over night and bake the next day.  I find if you bake then freeze then bake again it can really dry out but try it for yourself and see what you like better.  This recipe would make one large lasagna for about 8 people, or 2 smaller ones for 4 each.  I like to serve it with an arugula salad tossed with a lemony dressing to add some sharp notes but it would also be great with sautéed escarole or a caesar.

Goat Cheese and Prosciutto Lasagna (printable version at the end of the post)

Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans (disposable is best if you want to freeze or gift the lasagna)

Ingredients:

  • 2 1/2 cups tomato sauce (either homemade or a good quality like Rao’s)
  • 16 ounces ricotta cheese (either homemade or good quality)
  • 4 ounces goat cheese, room temperature
  • 1 egg
  • 1/2 cup chopped basil
  • 4 ounces prosciutto, chopped
  • 8 sheets of no boil pasta
  • 16 ounces fresh mozzarella, sliced
  • 1/2 cup grated parmesan cheese

If baking right away preheat the oven to 400 degrees.  In a bowl mix the ricotta, goat cheese, egg, basil and prosciutto together then season with salt and pepper.  Put a 1/3 of the sauce in the bottom of the large pan or distribute equally among the 2 smaller pans, using the spoon to spread out the sauce.

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Then add 4 sheets of the no boil pasta on top (4 laid in the bottom of the large pan or 2 in each small pan).  Then add half of the mozzarella on top of the pasta.

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Next you add half of the ricotta mixture – don’t worry if your layers of sauce or cheese don’t cover the whole surface, once these get in the oven everything pretty much melts together.  As you can see I just sort of dabbed  the mixture on.

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Then comes another 1/3 of the sauce, 4 sheets of pasta, the remainder of the mozzarella and the remainder of the ricotta mixture.  Finish it all off with the rest of the sauce and then top with the grated parmesan cheese.

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If you are going to freeze them cover with a layer of saran wrap (tomato sauce plus tin foil makes for a bad reaction and the saran adds an extra layer of protection from freezer burn anyway) then a layer of tin foil.  They should freeze well for 6 months – take it out of the freezer the night before you want to bake it and let it defrost in the fridge.  You could also just assemble these and leave them in the fridge for a couple of days (3 max) and then bake.  Once you are ready to bake put the lasagna in a 400 degree oven, uncovered, for 30 minutes, maybe 40 if it’s coming from the fridge.  It should be brown and bubbly on the top.  Let cool for 5 minutes or so before cutting into slices.

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Goat Cheese and Prosciutto Lasagna

  • Servings: 8
  • Print

Special Equipment: either one 9 by 12 baking pan or two 8 by 8 pans (disposable is best if you want to freeze or gift the lasagna)

Ingredients:

  • 2 1/2 cups tomato sauce (either homemade or a good quality like Rao’s)
  • 16 ounces ricotta cheese (either homemade or good quality)
  • 4 ounces goat cheese, room temperature
  • 1 egg
  • 1/2 cup chopped basil
  • 4 ounces prosciutto, chopped
  • 8 sheets of no boil pasta
  • 16 ounces fresh mozzarella, sliced
  • 1/2 cup grated parmesan cheese

If baking right away preheat the oven to 400 degrees.  In a bowl mix the ricotta, goat cheese, egg, basil and prosciutto together then season with salt and pepper.  Put a 1/3 of the sauce in the bottom of the large pan or distribute equally among the 2 smaller pans, using the spoon to spread out the sauce.  Then add 4 sheets of the no boil pasta on top (4 laid in the bottom of the large pan or 2 in each small pan).  Then add half of the mozzarella on top of the pasta.  Next you add half of the ricotta mixture – don’t worry if your layers of sauce or cheese don’t cover the whole surface, once these get in the oven everything pretty much melts together.  As you can see I just sort of dabbed  the mixture on.  Then comes another 1/3 of the sauce, 4 sheets of pasta, the remainder of the mozzarella and the remainder of the ricotta mixture.  Finish it all off with the rest of the sauce and then top with the grated parmesan cheese.

If you are going to freeze them cover with a layer of saran wrap (tomato sauce plus tin foil makes for a bad reaction and the saran adds an extra layer of protection from freezer burn anyway) then a layer of tin foil.  They should freeze well for 6 months – take it out of the freezer the night before you want to bake it and let it defrost in the fridge.  You could also just assemble these and leave them in the fridge for a couple of days (3 max) and then bake.

Once you are ready to bake put the lasagna in a 400 degree oven, uncovered, for 30 minutes, maybe 40 if it’s coming from the fridge.  It should be brown and bubbly on the top.  Let cool for 5 minutes or so before cutting into slices.

Chocolate Chip Cookies on Crack

Yes that’s right – I said it – chocolate chip cookies on crack.  When this amazing recipe ran in the Washington Post back in 2009 I thought I had died and gone to heaven.  Kim O’Donnell was, I believe, the first food chat on Washingtonpost.com and had a genius way of making accessible food seem fancy and special.  I tucked this one away immediately and met my husband-to-be only two months later.  I can still remember the first time I made this for him and his BFF – not only did I secure his heart but got his buddies to think I was the. best. girlfriend. ever.  Even better?  It is stupid easy, you probably have all the ingredients on hand, and its ideal for making ahead of time.  Quite simply the best dessert recipe.  This was confirmed when my friend Matt asked to come over so I could teach him how to make CCConC- his first time baking and it was a smashing sucess.  Any dessert that is so good it gets a single guy to go out and buy ramekins is a winner in my book.

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Chocolate Chip Cookies on Crack or CCConC (printable version at the end of the post)

Inspiration:  Chocolate Chip Cookies on Crack from the Washington Post

Special Equipment:  ramekins or small 6 ounce cups

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temp
  • ½ cup light or dark brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 2 tablespoons milk (original specifies whole but I never have that on hand so I use skim and it works fine – just use what you have)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (I like the classic semisweet here but you could do dark or milk chocolate to mix it up)
  • 1 pint of vanilla ice cream (coffee is also good here – really any kind but please don’t skip the ice cream!)

Mix flour, baking soda and salt together in a bowl and set aside.  Beat butter and sugars together with a stand mixer with paddle attachment (regular hand mixer is ok as well) on medium speed until well mixed, about 1 minute. Beat in egg and milk until absorbed, then mix in the vanilla.  Mixture might look a little chunky but don’t worry.

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Slow the speed (please do this otherwise you will end up wearing the flour) and add in the flour mixture.  Stir in the chocolate chips and you are done with the dough.  From here you can proceed and make the CCConC or scoop into a plastic container and freeze (or store in the fridge for a couple of days).  Just defrost in the fridge overnight if you want to serve (or cheat and just take it out before making dinner and leave on the counter).  The recipe makes enough for 6 people so pull out as many ramekins as you need.  Spray with cooking spray lightly and fill about ½ full.

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Preheat the oven to 325 degrees and place the ramekins on a cookie sheet (this isn’t necessary but makes life much easier when trying to get them out of the oven).  Bake for about 15-20 minutes, more so if the dough is really cold or semi frozen.  Basically you want a golden yummy cookie looking top.  Do not insert a tester cause it will come out all gooey – and that’s how you want it.  This is basically a molten cookie.  Let them cool a bit, then top with a scoop of ice cream.

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Chocolate Chip Cookies on Crack

  • Servings: 6
  • Print

Special Equipment:  ramekins or small 6 ounce cups

Ingredients:

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons (1/2 stick) unsalted butter, room temp
  • ½ cup light or dark brown sugar
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 2 tablespoons milk (original specifies whole but I never have that on hand so I use skim and it works fine – just use what you have)
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (I like the classic semisweet here but you could do dark or milk chocolate to mix it up)
  • 1 pint of vanilla ice cream (coffee is also good here – really any kind but please don’t skip the ice cream!)

Mix flour, baking soda and salt together in a bowl and set aside.  Beat butter and sugars together with a stand mixer with paddle attachment (regular hand mixer is ok as well) on medium speed until well mixed, about 1 minute. Beat in egg and milk until absorbed, then mix in the vanilla.  Mixture might look a little chunky but don’t worry.  Slow the speed (please do this otherwise you will end up wearing the flour) and add in the flour mixture.  Stir in the chocolate chips and you are done with the dough.

From here you can proceed and make the CCConC or scoop into a plastic container and freeze.  Just defrost in the fridge overnight if you want to serve (or cheat and just take it out before making dinner and leave on the counter).  The recipe makes enough for 6 people so pull out as many ramekins as you need.  Spray with cooking spray lightly and fill about ½ full (you can also put them in the fridge now and then just cook off later in the night).  Preheat the oven to 325 degrees and place the ramekins on a cookie sheet.  Bake for about 15-20 minutes, more so if the dough is really cold or semi frozen.  Let them cool a bit, then top with a scoop of ice cream.

Nutty’s French Toast and a Shopping List

I am not sure when brunch became synonymous with Mother’s Day but every year I get an avalanche of special menus or deals from restaurants trying to get me to over pay for eggs to celebrate Mom.  Do dads not like bubbly drinks and high calorie food?  I say celebrate Father’s Day this Sunday with a brunch in his honor and what better way to do that then with Nutella stuffed french toast??  My dad is a Nutella fan – in fact we had a hamster when I was a kid that I named after Nutella (RIP Nutty).  When I saw this recipe in House Beautiful of all places, I knew it was a must make item.  Usually I am not a huge french toast person, as I think the syrup ends up DSC00053competing with the doughy toast so this is the perfect solution as it requires no syrup at all.  The recipe comes from John Besh, an unbelievable chef with a small restaurant empire down in New Orleans.  Last time Patrick and I were in NOLA we managed to eat in two of his restaurants in one day and his jalapeno grits are something I still dream about.  He says you can stuff these with peanut butter or jam if you prefer, but I think the Nutella is really perfect.  When you punch out the toast rounds don’t worry if they don’t look perfect.  As you can see mine weren’t but once they get a dunk in the egg mixture and fried up they look just fine.  Also sometimes the sandwich got a little stuck in the glass, just poke it up from the bottom and it will come lose.  I decreased the egg mixture and nixed the oj as I didn’t feel it added anything and I ended up throwing a ton of egg away.  If your bread really soaks up a ton then you can just beat in another egg and some milk.  One note – french toast is a pretty tough thing to make for a crowd but you can at least make some of these elements in advance so you don’t spend all your time with your guests in the kitchen.  I made the sandwiches and the egg mixture hours before and just dunked and fried them when ready which takes about 5 minutes.  You definitely want to serve them right away while the Nutella is nice and melty.  Happy Fathers Day to my dad and all the dads!

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Nutty’s French Toast (printable version at the end of the post)

Inspiration:   Stuffed French Toast by John Besh
Special Equipment:  none

  • 1/2 cup Nutella (or other yummy filling)
  • 16 slices white bread – approximately 1 loaf (I used Arnold’s Country Bread – basically something with a little more texture than Wonder bread – also I used the heels of the loaf to no ill effect)
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 to 3 tablespoons canola oil

Lay out all 16 slices of bread and then spread approximately 1 tablespoon of Nutella in the middle of 8 of the slices.  Top those slices with the non Nutella slices to create a sandwich.  Using a pint glass, cut a round sandwich out from the middle, pulling the excess crusts off before lifting the glass.  This step can be done ahead several hours or the day before (if so store sandwiches in a tupperware).

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Whisk together eggs, milk, sugar, butter, vanilla, and salt in a large shallow bowl.  Again, this can be done in advance just let it come up to roomish temperature before dipping.  Heat 2 tablespoons of canola oil in a large skillet over medium high heat.  Depending on the size of your skillet you may be able to do all the sandwiches at once (I did) if not fry them in batches of 4.  Dunk the sandwiches untill they are fully coated in the egg mixture.   Add sandwiches to the pan and cook until browned on both sides – about 2 to 3 minutes per side.

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Nutty's French Toast

  • Servings: 4 (2 mini sandwiches per person)
  • Print

Special Equipment:  none

  • 1/2 cup Nutella (or other yummy filling)
  • 16 slices white bread – approximately 1 loaf (I used Arnold’s Country Bread – basically something with a little more texture than Wonder bread – also I used the heels of the loaf to no ill effect)
  • 4 eggs
  • 3/4 cup milk
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 pinch of salt
  • 2 to 3 tablespoons canola oil

Lay out all 16 slices of bread and then spread approximately 1 tablespoon of Nutella in the middle of 8 of the slices.  Top those slices with the non Nutella slices to create a sandwich.  Using a pint glass, cut a round sandwich out from the middle, pulling the excess crusts off before lifting the glass.  This step can be done ahead several hours or the day before (if so store sandwiches in a tupperware).  Whisk together eggs, milk, sugar, butter, vanilla, and salt in a large shallow bowl.  Again, this can be done in advance just let it come up to roomish temperature before dipping.  Heat 2 tablespoons of canola oil in a large skillet over medium high heat.  Depending on the size of your skillet you may be able to do all the sandwiches at once (I did) if not fry them in batches of 4.  Dunk the sandwiches untill they are fully coated in the egg mixture.   Add sandwiches to the pan and cook until browned on both sides – about 2 to 3 minutes per side.

Shopping List for June 22-26

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • 2 boneless skinless chicken breasts (Tues)
  • couple tablespoons flour (Tues)
  • 1 stick butter (Tues)
  • 4-5 lemons (Tues/Thurs)
  • 1/2 cup chicken stock (Tues)
  • capers (Tues)
  • parsley (Tues/Wed)
  • 2 ounces prosciutto (Tues)
  • 1 onion (Tues)
  • 1 pound frozen peas (Tues)
  • 1 pound ground beef (Wed)
  • hamburger buns and toppings of your choice (Wed)
  • 4 to 6 earns of corn (Wed)
  • 3 1/2 pounds red small potatoes (Wed/Thurs)
  • white wine vinegar (Wed)
  • dijon (Wed)
  • 3 ounces goat cheese (Wed)
  • 1 celery stalk (Wed)
  • 1 shallot (Wed)
  • 2 pork tenderloins (Thurs)
  • package of sage leaves (Thurs)
  • 1 cup creme fraiche or sour cream (Thurs)
  • chives (Thurs)

Indian Steak Gyro

I know, I know – gyro’s are Greek but that is the best way I can explain this delicious vindaloo inspired steak sandwich.  I cook flank steak…a lot.  It’s a pretty lean and inexpensive cut of meat so I am always looking for different ways to cook it.  When Food and Wine magazine ran a vindaloo flank steak recipe I tried it that very week.  For those of you that don’t eat a lot of Indian food vindaloo is a spicy dish from Western India.  Chilis and vinegar make this a punchy sauce that is usually stewed with chunks of lamb or chicken.  Patrick and I like vindaloo sauce so much we order a side of to mix into our dishes at our neighborhood Indian spot Cusbah, where the waiter’s tee shirts read, “I survived the vindaloo.” wpid-20150519_135707.jpgThis marinade is really more of a paste and the recipe makes quite a bit.  I only used half on our steak and froze the rest to use later – the paste would also be fine in the fridge for several days.  I decided to serve it gyro style rolled up in store-bought naan (I have actually made homemade naan before which isn’t too difficult, just not really feasible for a weeknight meal) and served with a my own yogurt sauce.  This sauce is terrific on lots of things – lamb burgers, grilled chicken, even as a dip for crudite.  Also if you are intimidated by the heat factor of the vindaloo, the yogurt sauce will go a long way to offsetting it.  Alongside the gyro I made this awesome Food52 recipe for stir fried cabbage inspired by none other than  Madhur Jaffrey, the mother of Indian cooking in America.  A lot of her recipes can be pretty involved (but worth it) but this one is incredibly easy.  If you don’t want to go with the gyro then this steak would be just as good served on its own along basmati rice or lentils and some roasted cauliflower. wpid-20150601_185750.jpg Indian Steak Gyro (printable version at the end of the post)

Inspiration:   Vindaloo Flank Steak by Food and Wine Magazine

Special Equipment:  blender or food processor

Ingredients:

  • 8 dried guajillo chiles, stemmed
  • 1 teaspoon cumin seeds (if you don’t have seeds use ground cumin but skip the toasting step and just add it to the blender)
  • 1 teaspoon black peppercorns
  • 3/4 cup distilled white vinegar
  • One 3-inch piece of fresh ginger. peeled and coarsely chopped
  • 6 garlic cloves, peeled
  • 1 small cinnamon stick
  • 2 cloves
  • 1 large flank steak, approximately 1 pound
  • 2 packages store-bought naan (4 pieces)
  • 5 to 6 ounce container nonfat plain greek yogurt
  • 1 garlic clove, grated
  • 1 1/2 tablespoons chopped mint (or dill or 1 tablespoon each)
  • 1 1/2 tablespoons chopped parsley

In a small saucepan, heat the chiles, cumin seeds and peppercorns over medium heat for about 2 minutes, stirring the chilies occasionally.  They will get a little darker which is a good thing but be sure not to burn the chilis or the cumin seeds.  If you re using ground cumin just toast the chilis and peppercorns.  Add a 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.  The vinegar is going to make quite a potent smell when heated so stand back so you don’t get a steaming face full of vinegar!  Once its boiling turn off the heat and let it sit for about 30 minutes until everything has softened.  You can toss the cinnamon stick at this point or leave it in, in a happy accident I left mine in and it pureed up no problem and the taste was great. wpid-20150519_141031.jpg wpid-20150519_151455.jpg Transfer everything to a blender or food processor and add the ground cumin if not using the seeds.  Puree into a paste.  At this point you can store the paste for several days in the fridge or six months in the freezer.  Spread the paste all over the steak on both sides and let marinate on a plate or baking dish for at least an hour and up to 6 hours.  If you only have an hour let it marinate at room temp so the steak isnt cold going into the grill. wpid-20150519_152414.jpgLight your grill and heat it to medium high.  Grill for 10-12 minutes depending on the thickness of your steak and how you like your steak done.  Let rest for 5-8 minutes, then slice thinly.  While the steak rests, brush the naan with olive oil and grill for 1-2 minutes per side to get a little char and warm them through.  Also make the yogurt sauce by combining the yogurt, garlic, mint and parsley in a small bowl, then season with salt and pepper.  To serve slather the naan with the yogurt sauce and pile in slices of steak.   Red onion and or arugula would also be nice in there.

Indian Steak Gyro

  • Servings: 4
  • Print

Special Equipment:  blender or food processor

Ingredients:

  • 8 dried guajillo chiles, stemmed
  • 1 teaspoon cumin seeds (if you don’t have seeds use ground cumin but skip the toasting step and just add it to the blender)
  • 1 teaspoon black peppercorns
  • 3/4 cup distilled white vinegar
  • One 3-inch piece of fresh ginger. peeled and coarsely chopped
  • 6 garlic cloves, peeled
  • 1 small cinnamon stick
  • 2 cloves
  • 1 large flank steak, approximately 1 pound
  • 2 packages store-bought naan (4 pieces)
  • 5 to 6 ounce container nonfat plain greek yogurt
  • 1 garlic clove, grated
  • 1 1/2 tablespoons chopped mint (or dill or 1 tablespoon each)
  • 1 1/2 tablespoons chopped parsley

In a small saucepan, heat the chiles, cumin seeds and peppercorns over medium heat for about 2 minutes, stirring the chilies occasionally.  They will get a little darker which is a good thing but be sure not to burn the chilis or the cumin seeds.  If you re using ground cumin just toast the chilis and peppercorns.  Add a 1/4 cup of water and the vinegar, ginger, garlic, cinnamon stick, cloves and 1 teaspoon of salt and bring just to a boil.  The vinegar is going to make quite a potent smell when heated so stand back so you don’t get a steaming face full of vinegar!  Once its boiling turn off the heat and let it sit for about 30 minutes until everything has softened.  You can toss the cinnamon stick at this point or leave it in, in a happy accident I left mine in and it pureed up no problem and the taste was great. Transfer everything to a blender or food processor and add the ground cumin if not using the seeds.  Puree into a paste.  At this point you can store the paste for several days in the fridge or six months in the freezer.  Spread the paste all over the steak on both sides and let marinate on a plate or baking dish for at least an hour and up to 6 hours.  If you only have an hour let it marinate at room temp so the steak isnt cold going into the grill. Light your grill and heat it to medium high.  Grill for 10-12 minutes depending on the thickness of your steak and how you like your steak done.  Let rest for 5-8 minutes, then slice thinly.  While the steak rests, brush the naan with olive oil and grill for 1-2 minutes per side to get a little char and warm them through.  Also make the yogurt sauce by combining the yogurt, garlic, mint and parsley in a small bowl, then season with salt and pepper.  To serve slather the naan with the yogurt sauce and pile in slices of steak.   Red onion and or arugula would also be nice in there.

English Muffin Toast

There is something so intimidating about using live yeast.  It makes you think that it will go horribly wrong, that you have to know exactly what you are doing and frankly takes more science know how than I have.  In order to conquer my fear I tried taking a bread making class with my friend Erica so we could get in person instruction (ie hand holding).  We went to Hill’s Kitchen – my absolutely favorite store in all of DC that also teaches cooking classes in a studio above the store – and took lots and lots of notes.  It’s a great place to take classes wpid-20150531_113055.jpgbecause it’s also hands on and by the end of the class we had each made a mound of lovely soft pizza dough.  We happily went on our way, secure in the knowledge that we had conquered our shared fear of yeast, with ambitious plans to start baking our own bread.  We met up with our men and headed out for a night of pizza, appropriately enough, and drinks.  About halfway through dinner Steve, Erica’s very observant husband, pointed out that both of our purses had expanded to about 3 times their original sizes.  We had put our pizza dough wrapped carefully in plastic bags into our purses and forgotten them.  Well wouldn’t you know that the dough rose again in our Kate Spades!  I was completely thrown off and didn’t attempt anything with live yeast for a while.  However, there are easy recipes that don’t require a class or really any science skills at all, that result in lovely home-baked goods – this recipe is one of them.  I had seen various mentions of English muffin bread on pinterest and elsewhere and it was just too tempting.  I went with King Arthur because they have really simple instructions and some of the best baking expertise out there.  This bread has this lovely english muffin type flavor and texture but it comes in a bread loaf form.  Perfect for just some butter and jam it would also be the terrific start of a sandwich.  I am proud to say that I am now no longer scared of yeast (though I still wouldn’t recommend letting dough rise in your handbag). English Muffin Toast (printable version at the end of the post) Inspiration:   English Muffin Toasting Bread by King Arthur Flour Special Equipment:  stand mixer (preferable), candy thermometer Ingredients:

  • cooking spray
  • 2 tablespoons cornmeal
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast (it will be a little more than one envelope)
  • 1 cup milk (whole is better)
  • 1/4 cup water
  • 2 tablespoons vegetable oil or canola oil

Spray a loaf pan with cooking spray and then toss in the cornmeal.  Shake the pan around so that the cornmeal sticks to all the sides of the pan then knock out any remaining cornmeal into the sink.   wpid-20150531_112749.jpg Combine the flour, sugar, salt, baking soda, and instant yeast with a whisk in the mixing bowl of a stand mixer fitted with a dough hook.  Measure out the milk, water, and oil and combine in a microwave safe bowl (or just use the glass measuring cup like I did) and place in the microwave.  Heat at high for 30 seconds, stir the liquid and then put it back in for another 45 seconds.  Stir again and take the temperature with the candy thermometer.  You want it between 120 and 130 degrees.  I needed to microwave one more time for 30 seconds to get the right temperature (so 30 seconds, 45 seconds and 30 seconds).  Your timing might be slightly different, just remember to stir the mixture before you put in the thermometer.  The original recipe says you can go off of touch but when it comes to yeast I think its best to be accurate.  Pour the liquids over the dry ingredients in the mixing bowl and then mix with the dough hook at a high speed for approximately 1 minute.  If you don’t have a stand mixer you could probably do this by hand by kneading it but man I have no idea how long that would take.  I suggest cozying up to a friend with a stand mixer and barter some of the english muffin toast for use of the mixer.   wpid-20150531_113734.jpg     wpid-20150531_113846.jpg The dough will come together pretty quickly and be soft and a little sticky.  Dump the dough into the prepared loaf pan and press it in until its level if you need to.  Cover the pan with a clean kitchen towel and let it rise for about 45 minutes to an hour (took me an hour).  When its done it should just peek out over the rim of the pan.   wpid-20150531_124547.jpg During this hour preheat the oven to 400 degrees and then when ready bake for 22 to 25 minutes until golden.  Remove from the oven and let cool.  The bread is great toasted but not so much warm from the oven so let it cool completely and then serve with butter and jam. 

English Muffin Bread

  • Servings: 1 loaf
  • Print

Special Equipment:  stand mixer (preferable), candy thermometer

Ingredients:

  • 3 cups flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast (will be a little more than one envelope)
  • 1 cup milk (whole is better)
  • 1/4 cup water
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons cornmeal, to sprinkle in pan

Spray a loaf pan with cooking spray and then toss in the cornmeal.  Shake the pan around so that the cornmeal sticks to all the sides of the pan then knock out any remaining cornmeal into the sink.  Combine the flour, sugar, salt, baking soda, and instant yeast with a whisk in the mixing bowl of a stand mixer fitted with a dough hook.  Measure out the milk, water, and oil and combine in a microwave safe bowl (or just use the glass measuring cup like I did) and place in the microwave.  Heat at high for 30 seconds, stir the liquid and then put it back in for another 45 seconds.  Stir again and take the temperature with the candy thermometer.  You want it between 120 and 130 degrees.  I needed to microwave one more time for 30 seconds to get the right temperature (so 30 seconds, 45 seconds and 30 seconds).  Your timing might be slightly different, just remember to stir the mixture before you put in the thermometer.  The original recipe says you can go off of touch but when it comes to yeast I think its best to be accurate. Pour the liquids over the dry ingredients in the mixing bowl and then mix with the dough hook at a high speed for approximately 1 minute.  The dough will come together pretty quickly and be soft and a little sticky.  Dump the dough into the prepared loaf pan and level it off if you need to.  Cover the pan with a clean kitchen towel and let it raise for about 45 minutes to an hour (took me an hour).  When its done it should just peek out over the rim of the pan.  During this hour preheat the oven to 400 degrees and then bake for 22 to 25 minutes until golden.  remove from oven and let cool.  The bread is great toasted but not so much warm from the oven so let it cool completely and then serve with butter and jam. 

Bayless Creamed Onions and a Shopping List

I have a lot of cookbooks – a lot of cookbooks.  Some are well used, pages curled with splatters and stains, the cover taken off years ago.  Some remain pristine on the shelf because of overly complicated recipes or a lack wpid-20150529_163834.jpgof inspiration.  But when Rick Bayless’s new cookbook arrived in the mail the other day I quickly ripped though it and declared More Mexican Everyday a game changer.  I immediately saw how I could incorporate basics from the book into my cooking routine, had a million flags on recipes I wanted to try right away and was even more excited that I am going to get to eat at one of Mr. Bayless’s restaurants soon.  What I love most about this book is that it focuses on traditional mexican recipes but in a very approachable way with alternative ingredients suggested and swaps for more seasonal ingredients so you can use the same base recipe throughout the year.  It’s exactly the kind of instruction and support that I had hoped to bring with A Capitol Contessa.  Another exciting thing about this book is the focus on vegetable preparations.  Every fiesta friday that rolls around I struggle to come up with vegetable sides and instead often rely on the carb heavy rice and beans.  This book explores recipes with traditional mexican vegetables like chayote and tomatillos, as well as more innovative approaches to veggies like eggplant and artichokes.  These knob onions (as he describes them) are super quick and easy and could easily be mistaken for a standard creamed onion if not for the subtle flavor differences brough by charring the onions, the addition of aged mexican cheese and the chipoltes.  I think this would be a really fun change up on your thanksgiving table instead of the standard creamed onions but they are really terrific now when spring onions are super sweet and able to be found locally.  It’s totally up to you if you want to add heat to this – I think its terrific either way and not all Mexican food needs chili to power it.

wpid-20150529_170811.jpg

Bayless Creamed Onions (printable version at the end of the post)

Inspiration:  Rick Bayless’s More Mexican Everyday
Special Equipment:  none

  • 4 to 6 bunches of spring onions (Bayless calles them knob onions)
  • 2 tablespoons olive oil
  • 1/3 cup creme fraiche or mexican crema
  • 1 chopped chipolte chili or 1/4 teaspoon cayenne (optional)
  • 3 tablespoons grated queso anejo or another aged cheese like parmesan, something with a nutty flavor profile

wpid-20150529_170802.jpgPreheat your oven to 425 degrees.  To prep the onions you want to cut off the green parts right where it meets the white part.  Clean the white part, peeling off any brown or sad looking bits.  For the greens take about a 1/4 of the best looking ones and chop.  In a large skillet heat the olive oil over medium high heat.  Toss in the white onion parts and cook for approximately 5 minutes, tossing them around occasionally, until they are starting to brown.  Throw the skillet into the oven and cook for 15 minutes, tossing the pan every 5 minutes or so.  CAREFULLY (yes I did grab the pan and forget it was in the oven and burned my hand – thanks for asking) take the pan out of the oven and toss in the greens as well as the creme fraiche and chili if you choose to use it.  Salt and pepper the onions then toss with the grated cheese.

wpid-20150529_200429.jpg

Bayless Creamed Onions

  • Servings: 4-6
  • Print

Special Equipment:  none

  • 4 to 6 bunches of spring onions (Bayless calles them knob onions)
  • 2 tablespoons olive oil
  • 1/3 cup creme fraiche or mexican crema
  • 1 chopped chipolte chili or 1/4 teaspoon cayenne (optional)
  • 3 tablespoons grated queso anejo or another aged cheese like parmesean, something with a nutty flavor profile

Preheat your oven to 425 degrees.  To prep the onions you want to cut off the green parts right where it meets the white part.  Clean the white part, peeling off any brown or sad looking bits.  For the greens take about a 1/4 of the best looking ones and chop.  In a large skillet heat the olive oil over medium high heat.  Toss in the white onion parts and cook for approximately 5 minutes, tossing them around occasionally, until they are starting to brown.  Throw the skillet into the oven and cook for 15 minutes, tossing the pan every 5 minutes or so.  CAREFULLY take the pan out of the oven and toss in the greens as well as the creme fraiche and chili if you choose to use it.  Salt and pepper the onions then toss with the grated cheese.

For this week’s shopping list and menus I am trying to use more ingredients multiple ways so you can get a lot of use out of them.  I am hoping the more I do this the more natural it will become but bear with me!  Please send anything you would like to see on the menu and I will make sure to incorperate them.

Shopping List for June 5-19

Items are tagged with the day of the week they are used so if you don’t want to cook that day just scratch it off

  • 1 1/2 pounds boneless skinless chicken breasts (Mon)
  • unsalted butter (Mon)
  • 2 onions (Mon/Thurs)
  • 1 pound cremini mushrooms (Mon)
  • garlic (Mon/Thurs)
  • Marsala wine (Mon)
  • 8 ounces marscapone cheese (Mon)
  • dijon mustard (Mon/Wed)
  • parsley (Mon)
  • 12 ounces pasta (Mon)
  • 1 3/4 pounds green beans (Mon/Thurs)
  • 2 pork tenderloins (Wed)
  • coriander seeds (Wed)
  • 3 pints cherry tomatoes (Wed/Thurs)
  • basil (Wed)
  • white rice (Wed)
  • 2 pounds skirt steak (Thurs)
  • 1 jalapeno (Thurs)
  • cilantro (Thurs)
  • roasted peanuts (Thurs)
  • 1 orange (Thurs)
  • Sriracha (or other hot sauce) (Thurs)
  • fish sauce (Thurs)
  • sherry vinegar (or any other vinegar) (Thurs)
  • 1 lime (Thurs)

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