Archive | Recipes

CHICKEN POT PIE

recipe-chicken-pot-pie

PHOTOGRAPH BY JANE THERESE

Makes 4 individual pot pies

8 ounces Kerrygold Irish butter, room temperature, divided
1 whole fryer chicken, 3 to 3½ pounds, preferably organic, washed and dried
Coarse sea salt, fresh-cracked black pepper and a pinch of ground fennel
2 cloves black or roasted garlic, smashed
2 thyme sprigs
1 lemon, cut in half
1 bay leaf
2 tablespoons olive oil
2 leeks, cleaned and roughly sliced
4 carrots, peeled and roughly chopped
4 celery ribs, washed and roughly chopped
1 onion, roughly chopped
2 parsnips, peeled and roughly chopped
2 sprigs tarragon, chopped
4 sprigs flat parsley, chopped
1 cup all-purpose flour
1 quart chicken stock
1 pint heavy cream
1 cup frozen peas
2 sheets puff pastry
1 egg

Preheat oven to 400°F.

Divide the butter into three pieces. Rub one-third of the butter all over the chicken. Season with salt, pepper and fennel. Place the garlic, thyme, lemon and bay leaf into the cavity of the chicken. Place the chicken breast side up in a roasting pan and roast for 50 to 60 minutes or until a thermometer in the leg registers 160°F, basting a few times throughout.

Let the chicken rest until it is cool to the touch. Reserve the juices. Remove all white and dark meat, reserving the skin and bones for stock.

Heat a Dutch oven over moderate heat and add one-third of the butter plus the olive oil, vegetables, tarragon, and parsley. Cover and stir often with a wooden spoon until the vegetables are fork tender, about 10 minutes. Add the remaining butter, the flour and the reserved juices. Stir until well mixed. Add the stock, cream and reserved chicken meat and cook for 10 minutes over medium-high heat until the sauce is creamy. Turn off the heat. Add the peas.

Place the filling into four 12-ounce ceramic dishes and top each with a piece of puff pastry to cover the entire dish and drape down a little on all sides. Cut two slashes in the top and brush with a beaten egg.

Place the dishes on a sheet tray and put them in a 400°F oven for about 15 minutes, until the dough is golden.

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POLLO ALLA ROMANA (Chicken with Tomatoes and Bell Peppers)

recipe-polla-alla-romana

Recipe adapted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter)

Serves 4

3 tablespoons extra-virgin olive oil
1 whole chicken, salted in advance and cut into 8 pieces
2 yellow onions, cut into ¼-inch-thick slices
3 bell peppers, seeded and cut into 1-inch slices
2 garlic cloves, smashed
½ cup dry white wine
1 tablespoon fresh marjoram
1 can (14 ounces) whole or crushed tomatoes

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the chicken, skin side down, and cook for 8 to 10 minutes, until it is browned on all sides, adjusting the heat as necessary to prevent burning. Reduce the heat to low, remove the chicken and set aside.

Add the onions, bell peppers and garlic to the same pan and cook until the onions and peppers have softened, about 10 minutes. Add the wine, increase the heat to medium and scrape up all the browned bits from the bottom of the pan. Once the alcohol aroma dissipates (about a minute), add the marjoram and tomatoes.

Return the chicken to the pan and add enough water to submerge it halfway. Cook, stirring occasionally, for 30 minutes more, until the chicken is tender and nearly falling away from the bone and the sauce is thick and deep red but not dry. If the sauce becomes too dry, add a bit more water.

Serve immediately as a standalone dish. You can also reheat deboned leftovers to serve with crusty bread.

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Four Ways with Cauliflower

four-way-cauliflower-title

ILLUSTRATION: HEATHER DIANE HARDISON

four-way-cauliflower-soup

Soup it: Warm a generous glug of olive oil in a soup pot, add a sliced onion, and cook low and slow until the onions are very soft—about 20 minutes. Add a chopped head of cauliflower, 4 cups water, and simmer for about an hour. Purée and season well with salt.

four-way-cauliflower-pulse

Pulse a chopped head of cauliflower in a food processor until it resembles couscous, stir-fry for a minute in olive oil with garlic, and top with your favorite meat, bean or vegetable stew.

four-way-cauliflower-fried

Add several inches of canola oil to a heavy pot and heat until shimmering but not smoking. Add cauliflower florets and fry until crisp and brown. Toss with hot sauce mixed with melted butter and serve with blue cheese dressing— a vegetarian take on hot wings

four-way-cauliflower-steam

Steam or boil chopped cauliflower until very tender, and then pulse in the food processor until creamy. Add a dollop of sour cream and chives and serve as an alternative to plain old mashed potatoes.

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Matt’s Moonshine Twist

moonshine-out-of-shadows
PHOTOGRAPH: COURTESY OF EAST COAST DISTILLING

Jersey Shine is a family tradition, so it only seemed fitting to share my “research” with my dad, Matt Sullivan. The result is a cocktail we created together, perfect to share with your favorite people while milling about the kitchen before dinner.—J.H.

Makes 1 cocktail

1½ ounces Cranberry Jersey Shine
½ ounce King’s Ginger
2 ounces ginger ale
Orange twist

Run the peel side of the orange twist along the rim of an iced glass. Shake liquors with ice and strain into glass. Top with ginger ale and add the orange twist. —Matt Sullivan

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LOBSTER AND CRAB STUFFED MAHI-MAHI

lobstercrabstuffedmahi

Recipe courtesy of Chef James Costello of the Ohana Grill

Serves 6

TROPICAL SALSA:

1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 jalapeno peppers, finely diced
1 small red onion, finely diced
2 mangoes, finely diced
1/2 pineapple, finely diced
3 papayas, seeds removed and flesh finely diced
6 ounces rice wine vinegar

Combine the peppers, onion, mangoes, pineapple, and papaya. Add the rice wine vinegar and a pinch of salt and pepper to taste. Mix well and refrigerate.

STUFFING:

2 ounces canola oil
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 small white onion, finely diced
1 pound lump crab meat
8 ounces lobster meat, chopped
4 ounces mayonnaise
4 ounces Dijon mustard
6 dashes Tabasco
1 cup panko bread crumbs
Salt and pepper to taste

Heat the oil in a sauté pan over medium heat. Add the peppers and onion and cook until softened. Place on a sheet pan to cool.

Once cool, combine with crab, lobster, mayonnaise, mustard, Tabasco, panko, and a pinch of salt and pepper.

MACADAMIA NUT TOPPING:

4 ounces butter
6 ounces chopped macadamia nuts

Melt the butter in a sauté pan. Add the macadamia nuts and cook until brown.

STUFFED MAHI-MAHI:

6 thick 8-ounce mahi-mahi fillets
2 ounces canola oil

Preheat oven to 400°F.

Make a horizontal cut in one edge of each fillet, creating a pocket by leaving the other three sides intact. Fill each fillet with stuffing. Heat the oil in a sauté pan over medium-high heat. Salt and pepper both sides of the fish and sear lightly. Move to the oven and bake for 12 minutes.

Serve with Tropical Salsa. Top with Macadamia Nut Topping.

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Lavender Blackberry Smoothie

Recipe adapted from chef Amy Olexa-Hammer and
Eric Hammer of The Bee’s Knees, Lambertville

Serves 1

1 cup frozen blackberries
1 teaspoon lavender buds
1 banana
1 cup coconut, soy or rice milk
½ cup ice
Sliced fresh ginger, for garnish

Combine all ingredients except ginger into a high-speed blender and blend until smooth. Garnish with a slice of ginger and enjoy.

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GARLIC-GLAZED HALIBUT, SUMMER-STYLE RATATOUILLE, AND HERB BROTH

garlicHalibut

Recipe courtesy of Andre de Waal, chef/owner of Andre’s

Serves 8

Glaze:

1 head roasted garlic
¼ cup Dijon mustard
¼ cup red wine vinegar
Juice of ½ lemon
Salt, pepper, Tabasco
2 egg yolks
3 ½ to 4 cups blended oil (80% vegetable, 20% olive)

Preheat oven to 300°F. Rub the garlic with oil and roast until very soft. Separate and peel the garlic cloves.

In a food processor, combine the mustard, vinegar, lemon, salt, pepper, Tabasco and egg yolks. With the machine running, pour the oil in— drop by drop at first, then in a slow steady stream, until the mixture becomes very thick. At this point the mixture will be a bit thinner than a store-bought mayonnaise. With the machine still running, add the garlic. Scrape the sides of the bowl, adjust seasoning if needed, and pulse two or three more times. Scrape into a clean container.

Tips:

  • The glaze will come together better if all of the ingredients,
    including the oil, are chilled.
  • You are making a mayonnaise. You can leave the garlic out or
    substitute a variety of herbs or spices.
  • Keep the storage container and utensils free of excess oil.
  • Alternately, use this as you would a sandwich spread. You
    can also thin it slightly with water, fruit juice or buttermilk to
    make a dip or salad dressing.

Summer-Style Ratatouille

½ Spanish onion
1 red bell pepper
1 medium zucchini
1 small, firm eggplant
8 button mushrooms
1 small carrot
2 medium-sized tomatoes
Blended oil (as above) as needed
Salt, white pepper, Tabasco

For this ratatouille, the vegetables are cooked separately and combined later. Note that the traditional garlic and basil show up in other components of the dish. If you are making only the ratatouille, add a few cloves of garlic to the onion and finish with some fresh chopped basil.

Set a fine strainer on top of a mixing bowl. Cut each of the vegetables into a tiny dice, keeping them separate. Each vegetable is cooked at a slightly different temperature and for a different amount of time to highlight flavor and texture. Start each vegetable with just a touch of salt and white pepper, and enough oil to coat the pan.

Cook the onion very slowly over low heat until it is very soft but not browned. Cook the pepper over medium heat to soften it, turning the heat up at the end to get a touch of brown. Sauté the zucchini over medium-high heat; don’t crowd the pan and leave it with a little crunch. Sauté the eggplant over very high heat, adding oil as needed so the pieces always look glossy. The eggplant is cooked when it starts to release some oil back into the pan. Sauté the mushrooms just as you did the zucchini. Cook the carrot over medium-low heat until it softens but has a little crunch left. If the tomatoes are perfectly ripe, they will only need a minute or two over medium heat.

As each of the vegetables is cooked, add it to the strainer to collect the juices in the bowl. Combine the vegetables and adjust the seasoning. Reserve the juices for the herb broth.

Herb Broth

¼ cup dry rosé wine
Reserved vegetable juices, plus vegetable or chicken stock to equal 1 cup total
½ cup unsalted butter
¼ cup chopped basil
¼ cup chopped chive
¼ cup chopped tarragon
Salt, white pepper, Tabasco

Heat the wine, vegetable juices and stock. Reduce slightly and bring to a boil. When the liquid is boiling, whisk in the butter in small pieces. Remove the pot from the heat and stir in the herbs. Adjust the seasoning.

8 six-ounce halibut fillets
Wondra brand flour

Preheat oven to 450°F. Pat the fish dry and dust lightly with Wondra Flour. Place the fish on a lightly oiled sheet pan. Top each filet with about 2 tablespoons of the garlic glaze. Bake for about 7 minutes. The glaze should turn brown. The fish will be just barely cooked through.

Meanwhile, reheat the ratatouille. Portion the ratatouille onto warm plates. Top it with the glazed fish, taking care not to let the glaze slide off. Spoon the warm broth around the plate.

Feel free to substitute a different fish. Salmon works well. For a thinner filet like snapper, bake at a higher temperature for less time.

garlicHalibutRat

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JOHNNY’S GARLIC SHRIMP WITH SRIRACHA AIOLI

Recipe by Chris Brandl with Patrick and Dayana Holland

Serves 4 as an appetizer

Garlic Compound Butter

3 ounces unsalted butter, softened
2 cloves garlic, chopped fine
1 teaspoon of white vinegar
1 tablespoon chopped parsley
Dash of Worcestershire sauce
Salt and pepper to taste

Sriracha Mayonnaise

1/4 cup mayonnaise
2 tablespoons of Sriracha
Juice of 1 lime
Salt and pepper to taste
12 large shrimp, peeled and deveined
Salt and pepper to taste
1 tablespoon canola oil

To make the compound butter, combine the butter, garlic, white vinegar, parsley, Worcestershire sauce and salt and pepper in a bowl and mix well until blended. Set aside.

To make the Sriracha mayo, combine the mayonnaise, Sriracha, lime juice and salt and pepper in a bowl and whisk until blended.

To cook the shrimp, add the canola oil to a skillet set over medium-high heat. Arrange the shrimp in the skillet and cook until browned on both sides and cooked through, about 2 minutes per side. Add the compound butter and swirl to coat the shrimp. Remove from heat.

To serve, divide the Sriracha mayonnaise between four small plates and spread it into a thin layer. Place three shrimp in the middle of each plate, then top with the melted butter from the skillet. Serve immediately.

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MEXICAN CHOCOLATE FUDGE POPS

mexiChocPop

Makes 6 Pops

While traditional fudge pops are extremely tasty, I find them a bit lacking given their single flavor profile. By adding a bit of cinnamon and cayenne pepper, these fudgy pops pack a whole lot of punch and offer a more complex, layered flavor experience, at once creamy and chocolaty, while still delivering a spicy heat.

However, if you are serving these pops to young children, you might choose to skip the cayenne.

1 (13.5-ounce) can full-fat coconut milk
5 tablespoons unsweetened cocoa powder
4 tablespoons honey
½ avocado
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon salt

In a small saucepan, combine the coconut milk, cocoa powder and honey. Place over medium-low heat and stir gently until the cocoa powder and honey are completely incorporated. Remove from the heat.

Pour the mixture into a blender, add the avocado, vanilla, cinnamon, cayenne and salt and blend until smooth. Pour the liquid into pop molds, insert sticks and freeze for at least 3 to 4 hours, until hardened.

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