Adapted from this recipe.
- 2 cups uncooked fusilli (for 2-3 people)
- 1.5 cups cherry tomatoes, halved
- 1 small onion, thinly sliced
- 4 -5 cloves minced garlic
- 4-5 dried shiitake mushrooms
- 1/2 teaspoon red-pepper flakes
- 1 small bunch basil, chopped
- 2 tablespoons extra-virgin olive oil
- coarse salt, pepper
- 2.5 cups water*
- 1 cup crushed tomatoes
- Freshly grated Parmesan cheese
1. Soak the dried shiitake mushrooms in hot water until they’re soft – about 20 minutes – and then slice them. (You can omit these, or use fresh mushrooms, but the meaty texture of the reconstituted mushrooms is pretty great in this dish.) Don’t discard the water.
2. Put the first nine things into pot: fusilli, tomatoes, onion, garlic, chopped/reconstituted mushrooms, red pepper flakes, basil, couple swirls of olive oil, salt, pepper. (The original recipe calls for linguine, but I think fusilli works better as it holds more of the sauce and flavours. Easier to eat with the other ingredients, too.)
3. Add about three or 3.5 cups of liquid for 2 cups fusilli. The original recipe calls for water, but I used about 2 cups of the mushroom broth left over from soaking the dried shiitakes, a cup of crushed tomatoes and about half a cup more plain water. I think the crushed tomatoes give it a better texture.
4. Bring to a boil over high heat and carefully stir everything without breaking the tomatoes or pasta. When it’s at a rolling boil, turn it down just a little bit and keep watching and stirring. The thing to note here is that the pasta will be done in 10-12 minutes, and you’re trying to time it so that most of the water is gone by the time the pasta’s done. If 8-9 mins has passed and it looks like you’ve still got a ton of liquid in there, pour a little out. This would also be the time to cook anything else (such as meatballs) you want to add to the final dish.
…and that’s it. I lined a bowl with spinach and served the pasta over it. (Wilted spinach = secret vegetables.) Top with parmesan and more fresh basil. (I added crumbled bacon and meatballs.)
So I think I spent like $60 and four hours trying to replicate a magical seafood chowder I had for $6 at Bar Crudo in San Francisco. (Short tangent: I don’t even like chowder, but good lawd. This soup was amazing. In my fruitless attempt to Google the recipe, I came across a number of posts from other people raving about it too. If you are ever in the area, you must try it. Doesn’t hurt that it’s part of Bar Crudo’s happy hour menu, which also includes $1 oysters and mussels.) I didn’t quite land it, but was still pretty happy with it. Shoot for the moon, right?
The recipe is below, but I should note that with all of these experimental dishes, I eyeball and most measurements and adjust to taste.
– seafood of your choice. (I used lobster, mussels, smoked and fresh cod, shrimp)
– applewood smoked bacon (This is clutch! Maybe the most pronounced flavour in Bar Crudo’s.)
– 1 medium yellow onion
– 2 tbs flour
– 2 cups fish stock
– potatoes, cubed (Eyeball it!)
– 1 tsp cayenne pepper
– 1 tsp nutmeg
– between 1 and 1.5 cups milk (depending on how much seafood you add)
– 1/2 cup cream
– salt and pepper
– juice from 1 lime
– chopped fresh parsley
– bread (to serve it with)
1. Prepare whatever seafood you’re using. (i.e. scrub, de-beard and steam the mussels, remove from shell; de-shell and de-vein shrimp, cut fish into bite-sized pieces.) Set aside.
2. In a large pot, saute chopped up bacon until it looks about half done. Add chopped up onion and saute until bacon is done and onions soft.
3. Sift in flour, stir, then add the fish broth. (If you can’t find fish broth, use a mixture of vegetable broth and whatever liquids you have leftover from, say, steaming the mussels.) Be sure to scrape up any fond — that’s the brown bits of goodness stuck on the bottom of the pan — you may have from cooking the bacon.
4. When that’s boiling, add the potatoes and cover until they’re almost done.
5. Add cayenne, nutmeg, milk and cream. Simmer until this is hot and bubbling.
6. Add all seafood except for fish and cook for a few minutes. Add fish just before everything is done.
7. Season with salt, pepper and lime juice to taste. (I like to add a little lime juice to each bowl after serving.)
8. Garnish with fresh chopped parsley and serve with bread.
1 large pack of chicken (about eight thighs/drumsticks) with skin and bone
1/2 cup unsweetened coconut milk
3 stalks lemongrass – tender white core from bottom third only, chopped
2 green onions, white parts coarsely chopped, green parts thinly sliced
1 jalapeño with seeds, thinly sliced
1/2 cup chopped cilantro
3 tbs. fish sauce
1 tbs. chopped ginger
3 cloves garlic, chopped
1 tbs. lime juice
1 tbs. sugar
1/2 cup Thai sweet chili sauce
oil to grease the baking sheet (I used coconut oil)
In a blender, purée everything except for the sweet chili sauce, green onion and oil. (And the chicken. Don’t puree the chicken.) Pour over chicken in a large bowl and mix with your hands to make sure everything’s coated. Refrigerate for at least an hour (though several would be better, if you have the time).
With your oven rack centred, preheat oven to 375 F.
Grease a tin foil-lined baking sheet and place the chicken on it, meaty sides down, making sure they don’t touch. Put chicken in the oven and, after 30 minutes, flip them.
When the tops start to brown — which should be after about 10 or 15 minutes more — brush the tops with the Thai sweet chili sauce and broil until the tops start to bubble. Plate and garnish tops with green onion.
Served with rice and mango salsa.
Recipe adapted from this one, meant for wings and the barbecue.
From Chef John at Food Wishes
Like the last recipe, roasted duck is another very easy dish to make that looks like you slaved for hours over it. I made one for Thanksgiving and it was by far the easiest dish of them all — easier than the vegetables. Because duck is so fatty, and nearly all dark meat — which is infinitely tastier than white meat — you really don’t have to do anything to make it taste good. This recipe, for a basic roasted duck, may possibly be the easiest fancypants dinner recipe ever. It will also leave you with duck fat — liquid happiness — for future dishes.
– a duck (a 5-6 pound duck feeds about four people, with no leftovers)
* If you bought your duck frozen, let it thaw in the fridge overnight (and possibly in the sink for a couple hours the day of, just to make sure it’s fully thawed).
1.) Preheat your oven to 375 degrees, with your oven rack in the middle
2.) Remove the giblets from inside the duck. Sometimes these will come in a neat little plastic package, sometimes they’ll be loose. Some people save these for soups and pates; I throw them away because they terrify me. Rinse the duck and pat dry with paper towels.
3.) Sprinkle salt, pepper and paprika evenly all over the entire duck
4.) Either score it (lightly cutting the skin in a diamond pattern) or poke it all over with a fork, but don’t go all the way through. You just need to pierce through the skin so the (sweeeeet, sweet) fat can escape.
5.) Put it into a roasting pan with a rack, so your duck’s not sitting directly in the pan. (If this happens, it will basically boil in its own fat. Might sound kind of tasty, but the bottom will be a soggy mess. If you don’t have a rack, you can place the duck on a bunch of carrots and nugget potatoes.)
6.) Roast it for about two hours, turning it and basting it with its own fat twice. (I did this once at the 45-minute mark and again at around 1:30.)
7.) Take the duck out and tent with foil for 10 minutes or so.
* SAVE THE FAT! This stuff is heavenly. Just strain it — a cheesecloth works well if you have one; a normal strainer if you don’t — and store it in a jar. It saves in the fridge for months. You can use it for mashed potatoes, roasted potatoes, searing meats. It’s also not as bad for you as you might think, ranking somewhere between butter and olive oil.
Rack of lamb is one of those dishes that sound fancy and expensive, but is actually pretty affordable and easy to make. At the store today, there were a number of frozen ones, each seven-rib package ranging from $7 to about $18. The package I picked was $13. Not quite sure of the difference.
I used this recipe, but with a few small changes.
– 1/2 cup Panko bread crumbs (or normal bread crumbs)
– 2 tbsp. minced garlic
– 2 tbsp. chopped fresh rosemary
– zest of half a lemon
– 2 tsp. salt
– 1/4 tsp. black pepper
– 4 tbsp. olive oil (I used 2 tbsp. olive oil and 2 tbsp. duck fat, simply because I had it and it’s delicious)
– 1 (7-bone) rack of lamb
– 2 tbsp. dijon mustard
* If you bought the rack frozen, let it thaw in the fridge overnight or at room temperature for several hours
1. Preheat oven to 425 F, with the oven rack in the centre position
2. On a big plate (preferably something like this, with a lot of surface space but a bit of edge) combine bread crumbs, garlic, rosemary, 1 teaspoon salt, 1/4 teaspoon pepper and lemon zest. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3. Season rack with salt and pepper. Heat 2 tablespoons olive oil (this is where I used duck fat instead) in a large skillet over medium-high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4. Arrange the rack bone side down on a baking sheet lined with foil and roast for 18-20 minutes. Take it out of the oven and tent it with foil for about five minutes to let all the juices absorb back in. Carve.
* For the mashed potatoes, I used two medium potatoes, a couple tablespoons of butter, salt, pepper, dried rosemary and chives, a pinch of nutmeg and 3-4 strips of bacon, cooked and crumbled.
– 1 cup panko crumbs
– 1/2 cup of chopped fresh parsley, basil or dill (or all, mixed)
– 1 egg
– 1 lemon (zest grated off, and the rest cut into wedges)
– two big pieces of cod
– salt and pepper
* If you don’t already know: panko bread crumbs are just big airy bread crumbs that look kind of like smashed Rice Krispies. It gives a deep-fried texture to foods, which is something I’m always a fan of. It’s usually available in the bread section of grocery stores.
1.) Preheat oven to 450 F. Line a baking sheet with tin foil — then you can just throw that away after, instead of cleaning baked-on crap off the sheet — and spray with cooking spray.
2.) In one bowl, combine chopped herb(s) with lemon zest. In another, blend one egg.
3.) Remove the bones from the cod using tweezers. (Pretty easy.)
4.) Dunk the fish (both sides of each piece) in egg, and loosely smear a little of the herb mixture on one side of each piece of the cod and place it herb-side down on the baking sheet. Sprinkle with salt and pepper.
5.) Add the panko to the rest of the herb mixture and press it to the tops of the cod. If you have leftover egg, pour that on top too.
6.) Squeeze the juice of half the lemon on to the cod.
At this point, it should look something like this:
* Those big white chunks are coconut oil; something that is excellent, but not at all necessary, for this recipe. I will blog about my love for it in a separate post at some point. In a nutshell: I have found it to be the magical elixir of life.
7.) Bake for 13-15 minutes. It’s done when it flakes easily.
8.) Serve with the rest of the lemon (which it tastes excellent with) and parsley (which it looks nice with).
[Recipe adapted from Cuisine Tonight print magazine]
This recipe makes about two servings. (Original recipe said it yielded four servings, but who’s full after two drumsticks? Come on, now. I’d also rather eat more chicken than add a side of rice or whatever.) I like making a lot of extra sauce (at least double this recipe) to keep in the freezer for later use. Takes the same amount of time; why not?
1/2 cup ketchup
1/4 cup brown sugar
1/4 cup cider vinegar (or regular if that’s what you have)
3 tbsp. low-sodium soy sauce
2 tbsp. Pickapeppa sauce*
1 tbsp. Jamaican jerk seasoning (There are usually a few to pick from in the “ethnic” aisle of any grocery store. I went with Grace brand [hot] jerk seasoning.)
1 tsp. sea or kosher salt… or normal salt. Whatever
8 chicken drumsticks
salt and pepper
a few shots of tequila
1 mango, peeled and diced
3/4 cup diced red bell pepper
1 serrano chile, seeded and minced
2 tbsp. minced red onion
2 tbsp. lime juice
2 tsp. brown sugar
1 tsp minced ginger
1. Have a shot of tequila. Wee!
2. Preheat oven to 400 degrees. Line a baking sheet with tin foil and spray with nonstick spray.
3. In a medium saucepan over low heat, combine ketchup, 1/4 cup brown sugar, vinegar, soy sauce, Pickapeppa sauce, jerk seasoning and salt. Heat up for about 10 minutes, stirring often to make sure nothing sticks to the bottom of the saucepan.
* Pickapeppa sauce, sometimes called “Jamaican ketchup,” is dee-lish. Mild, sweet, yummy. If you don’t have any, can’t find any, or don’t want to buy any, throw in a couple tablespoons of Worcestershire sauce instead — or any other kind of salsa-y goodness. Recipes are merely guidelines, anyway.
After it’s started boiling (10-15 minutes), take it off the heat and add 2 ounces of tequila. Not only does this make the sauce 2 ounces more awesome, but it keeps the sauce from freezing if you throw it in the freezer — making it a very good little concoction to keep in the freezer on standby, ready to use whenever.
4. Arrange drumsticks on the baking sheet and season with salt and pepper.
5. Pour some (about two cups) of the sauce into a bowl, so you don’t contaminate the rest of it. Using sauce from the bowl, brush sauce all over the tops of the drumsticks and pop into the oven for about 20 minutes. After 20 minutes, take them out, flip ’em, and brush the other sides with sauce. Lower the temp to 375 degrees and return to oven. Brush with sauce again 20 minutes later, for a total roasting time of 1 hour.
6. While that’s baking, make the salsa. Combine the mango, bell pepper, serrano, onion, lime juice, 2 tsp of brown sugar and ginger and mix well. Note that the seeds are what make the serrano hot, so be sure you scrape some out if you prefer a milder salsa. Chill until ready to serve.
And that’s it. When the chicken’s done — you might want to cut into one of the uglier pieces to make sure nothing’s pink — stack a couple on a plate and serve with the salsa. Brush the finished chicken pieces with some sauce (using a clean brush). Optional: Throw some chopped cilantro in that salsa. Cilantro makes everything better.
You can also serve this with some herbed rice with mint if you’re trying to be fancy, or if you don’t think four drumsticks and salsa is enough to fill you up. But as is, this is a pretty damn healthy, low-carb dish — which is a lovely surprise, for how good it is.
Vij’s Family Chicken Curry, from Vickram Vij Meeru Dhalwala’s cookbook, Vij’s: Elegant and Inspired Indian Cuisine.
1/2 cup canola oil (I used coconut oil)
2 cups finely chopped onions
3-inch stick of cinnamon
3 tbsp finely chopped garlic
2 tbsp chopped ginger
2 cups chopped tomatoes (2 large, or one 28-ounce can, drained)
1 tbsp salt
1/2 tsp ground black pepper
1 tsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp garam masala
1/2 tsp ground cayenne pepper (Very mild. I upped it to about 1.5 tsp)
1.4 kilos chicken thighs, bone in (I used 8 thighs)
1 cup sour cream, stirred
2 cups water
1/2 cup chopped cilantro (including stems)
Rice (if you’re serving it with rice)
Get all your stuff chopped, measured and ready first:
In a large pan, heat oil on medium heat for one minute. Add onions and cinnamon and sauté for five to eight minutes, until onions are golden. Add garlic and sauté for four more minutes.
Add ginger, tomatoes, salt, pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook the masala for five minutes, until the oil separates. While that magic is happening, remove the skin from the chicken thighs.
Add chicken thighs and cook for 10 minutes, until the chicken looks cooked on the outside. Add sour cream and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring two or three times, until chicken is completely cooked. (Mine was closer to 20 minutes.) While you’re waiting, this is a good time to make your rice (if you’re serving it with rice) and chop up the cilantro.
Check to see that the chicken’s cooked through, either with a thermometer (165 F is the magic temp for chicken), or by cutting into one and making sure there’s no pink. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
Vij’s recipe now calls for you to transfer the chicken to a mixing bowl and, wearing latex gloves, peel the chicken meat off the bones. I don’t have a bunch of latex gloves at home, and I’d be suspicious of anyone who does. I just washed my hands, picked up the chicken, picked off the meat, returned it to the pan and discarded the bones. I guess the key things here are to make sure your curry’s no longer hot, and wash your hands thoroughly afterwards, lest you rub curry into your eye.
Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro and serve with rice. Garnish with a cinnamon stick or two if you’re feeling fancy.