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Showing posts from July, 2018

Corn and Bacon Pasta

Another good one from Cook's Country, this features fresh corn which struck us as kind of mind-bending when combined with pasta. It worked a treat though, with the kernels adding little crunchy, slightly sweet accents to the savory pasta. The original recipe calls for 5 pieces of bacon. We had 8 in the fridge and decided to use them all up. It was so good that we decided we'll just go with 8 in the future too. This recipe finishes in a flurry of activity, rather like a Chinese stir-fry, so have everything prepped before you begin cooking the pasta. Corn and Bacon Pasta Step 1 1 pound orecchiette Boil in salted water until al dente. Reserve 1/2 cup cooking water, drain, and return to pot. Step 2 8 slices bacon, cut into 1/2" strips Meanwhile, cook bacon until crisp and drain. Pour off all but 2 tablespoons fat from skillet. Step 3 3 ears corn, kernels cut from cobs OR 2-1/4 cups thawed frozen corn 1 teaspoon salt 2 garlic cloves, sliced thin 1 cup heav

Green Goddess Chicken

From Cook's Country, this has a really fresh taste that is a nice summery meal. Green Goddess Chicken Step 1 1/2 cup chopped fresh chives 1/2 cup chopped fresh parsley 1/4 cup buttermilk 2 tablespoons lemon juice 4 teaspoons chopped fresh tarragon 2 garlic cloves, chopped 2 anchovy filets, rinsed Chop herbs just enough to measure and let blender do the real work. Process in blender until smooth. Step 2 — make the sauce 1 tablespoon buttermilk 1/4 cup mayonnaise 2 tablespoons herb mixture from step 1 Stir all together; set aside. Step 3 1-1/2 teaspoons salt 3 pound chicken, cut into pieces Combine salt and herb mixture and marinate chicken in it for at least 2 and up to 24 hours. Step 4 Heat oven to 475. Line rimmed baking sheet with foil; place chicken, skin side up on sheet. Do not brush off marinade that sticks to chicken. Roast 25 - 30 minutes. Transfer to platter, tend with foil, let rest for 10 minutes. Serve with sauce.

Quick, Mildly Spiced Beef

This is from Nigel Slater's Kitchen Diaries II. It is a lot like a korma-style mild curry from an Indian restaurant. I don't know if I'd call it "quick" since that tends to mean 20 minutes, but it was straight-forward and easy and probably took me about 45 minutes. This has a lot of sauce and is wonderful with rice. Quick, Mildly Spiced Beef oil 500 g cubed chuck steak (I used hanger steak) 2 large onions, thinly sliced (I think English onions are smaller than ours. I used one large onion and it was plenty.) 3 cloves garlic, thinly sliced 2 tsp ground cumin 2 tsp ground coriander 1 tbsp garam masala (or whatever curry powder you have around) 500 ml veg or beef stock (I used chicken stock) 1 tbsp grain mustard 200 ml double cream (a.k.a. heavy cream) salt and pepper Warm the oil in a heavy shallow casserole. Season the beef with salt and pepper, then brown on all sides in the toil, turning only occasionally. remove from the pan with a draining