by Sam Tackeff | Nov 25, 2013 | Challenge, chicken, Pantry Staples, Pasta
For someone who loves food and cooking so much, some nights it’s awfully hard to make a decision and get food on the table. This evening threatened to be trashy takeout night– we didn’t get home until 8:30, and it took all of my willpower not to order in. I usually reserve Sunday afternoons for batch cooking, but yesterday I was out and about, and didn’t have time to cook. I did however pick up a package of organic free range chicken thighs at Trader Joe’s, which was my starting point for tonights meal.
First I added a spoonful of coconut oil to my All Clad and heated up the pan on medium high heat, seasoned my chicken thighs (about a pound and a half) with Maldon salt and black pepper, and seared them on one side for about five minutes without touching them. Once nicely browned, I flipped them over and started rummaging through my cupboards for something to cook with them. I had some garlic, just a few cloves, which I sliced and added to the pan. Then I decided on shredded brussels sprouts, a few large handfuls, which I added after the chicken was cooked through (about 12 minutes). I tossed the chicken and sprouts, and added a pinch of urfa biber (Turkish hot pepper), and covered the lid to let the sprouts steam. At this point, I took the picture, thinking that we’d eat, until I spotted a lone portion of soba noodles, one of those single portions, maybe 2 or 3 ounces, which I decided to quickly boil and add to the pan. To finish the dish, I grated on a massive amount of parmesan cheese, which just makes everything in life better, and tossed everything together.
by Sam Tackeff | Nov 24, 2013 | Challenge, French Fridays
[First there was ‘Tuesdays With Dorie‘, where each week food-lovers across the internet united to bake a recipe from Dorie Greenspan’s ‘Baking: From My Home to Yours‘. A few years ago Dorie came out with a wonderful new cookbook ‘Around My French Table‘ where she shares her favorite French recipes – Check out French Fridays with Dorie if you’d like to join the fun.
Last month the French Friday’s With Dorie crew turned four. While I love the idea of a blog project, actually following through is another story – that’s why I’m in awe of the adventurous bloggers who have been cooking a recipe out of this book every week, for four years. Four years… over 200 recipes. (If you are curious, Mardi, of Eat Live Travel Write is one of these persistent folks.) The last time I participated was back in 2011, and my favorite recipe comes from 2010 – Marie-Hélène’s Apple Cake (which would be a welcome addition to the Thanksgiving line up). Lately I’ve been considering starting up again.
On October 11th, the crew made (Boeuf à la mode, p 252), and after some good reviews all around, I thought that I’d try the recipe out, albeit a month and a half late. I had a small (two pound) top round roast from the butcher that I’ve been meaning to use, so I thought I’d put Dorie’s recipe to the test. This recipe is time consuming, but not laborious. You marinate beef with aromatics (onion, carrots, celery, and a bouquet garni), and a bottle of wine overnight. And then you braise it for hours with the marinade, vegetables, some beef stock, a hit of cognac, and the secret ingredients – tomato paste and anchovies.
To round out the roast, I added some potatoes to the braise, and caramelized some cauliflower. I’d definitely make this one again!
In accordance with ‘French Fridays With Dorie’ rules, I’m not posting the recipe – you must buy Dorie’s book to get the details. But believe me, it will be money well spent. (If buying cookbooks isn’t your jam – don’t forget the library! Now that this has been out for about four years, it’s on many library shelves. If not, request it!)
by Sam Tackeff | Nov 23, 2013 | Seafood
Go to your fishmonger, and grab a bag of mussels – you know, the ones you always see and tend to pass over in favor of the same salmon, cod, or flounder on sale each week. These bags are about two pounds or a kilo, and while they look large, they will serve one. Trust me, it’s not enough for two unless you are tossing with pasta, or eating as an accompaniment to something larger. Take your bounty home, and scrub those shells clean. You might have to de-beard some of them if you see telltale black threads around the edges of the shell – to do so take a paring knife and scrape them off. Most mussels nowadays are quite clean, but just to make sure that you are not consuming a mouth full of sand, soak your mussels for a few minutes in cool water, and then give them a good rinse.
Put the clean mussels in a pot or a wide deep pan with a lid (I use my 12 inch All-Clad), and pour a cup or so of white wine over the top (sometimes I only have Lillet on hand, so I’ll often use that), a big pinch of salt, and a few grinds of pepper. You can put any sort of other seasoning in here if you’d like – say maybe some fresh thyme and a few cloves of garlic that have been sliced. Cover, and bring to a boil, then turn the heat down to a good simmer, and shake the pan every couple of minutes until the shells have all opened, anywhere from 5 to 7 minutes. Sometimes I leave them in for 10, and they don’t seem to overcook. Discard the ones with broken shells, and the ones that haven’t opened, and feast! Serve in the shell, or out, with a pat of butter and some of the steaming juices, a squeeze of lemon, and a sprinkle of parsley if you have it. A nice crusty piece of bread or hot french fries are great on the side here.
